Köttbullar: Swedish Meatballs
Small spheres of pure comfort drenched in a creamy gravy that will make you feel like you're in Stockholm.
45 min
Easy
Sueca
4 servings
The story behind
Every time I make these meatballs, I'm reminded of how amazing it is that such a simple dish can be so iconic. They aren't your typical tomato-sauce meatballs; they have that hint of allspice that makes them truly unique. I love serving them for a relaxed lunch, with a side of smooth mashed potatoes and that lingonberry jam that provides the perfect contrast. It’s a meal best enjoyed with family, especially when you're looking for something that feels like a warm hug. I guarantee there won't be a single one left!
Instructions
-
1In a bowl, combine the meat, egg, soaked breadcrumbs, salt, and allspice until well incorporated.
-
2Roll the mixture into small balls (about the size of a walnut) with slightly damp hands.
-
3Brown the meatballs in a skillet with butter over medium heat until cooked through.
-
4Remove the meatballs and, in the same skillet, add a bit more butter and the flour to create a roux.
-
5Gradually whisk in the beef stock until the gravy thickens and is smooth.
-
6Stir in the cream, adjust the seasoning, and return the meatballs to the skillet to coat them in the sauce.
-
7Serve hot and garnish with freshly chopped parsley.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account