Swedish Meatballs (Köttbullar)
Köttbullar Say it: SHUT-bool-ar
Swedish meatballs, or köttbullar, are small, tender pan-fried meatballs made from a mix of ground beef and pork, softened breadcrumbs, onion, egg, and a warm note of allspice. They are a cornerstone of Swedish home cooking and appear on everyday plates and holiday smörgåsbord tables alike. The meatballs are browned in butter and served with a creamy pan gravy, lingonberry jam, and boiled or mashed potatoes. Their appeal lies in the contrast: juicy, lightly spiced meatballs against rich sauce and tart-sweet berries.
Swedish Meatballs (Köttbullar)
Köttbullar
Pronounced SHUT-bool-ar
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meatballs
Cream sauce
Method
Put the breadcrumbs in a small bowl, pour over the milk, and let stand for 5 minutes, until the milk is absorbed and the crumbs are soft.
Peel and coarsely grate the onion. In a large bowl, combine the beef, pork, egg, salt, pepper, allspice, soaked breadcrumbs, and grated onion. Mix with a fork or your hands just until evenly combined; do not overwork the mixture.
With damp hands, shape the mixture into 24–26 meatballs, each about 1 tbsp (25 g). Place them on a plate and chill for 10 minutes to help them hold their shape.
Heat 2 tbsp (28 g) butter in a large heavy skillet over medium heat. Add the meatballs in a single layer, in batches if needed, and fry for 6–8 minutes, turning often, until browned on all sides and cooked through (165°F / 74°C). Transfer to a warm plate.
Pour off excess fat from the skillet, leaving the browned bits. Add the remaining 2 tbsp (28 g) butter and melt over medium heat. Whisk in the flour and cook for 1 minute, until pale golden and bubbling.
Gradually whisk in the beef stock, scraping up the browned bits, and simmer for 2 minutes until smooth. Stir in the cream, salt, and pepper, and simmer for 2–3 minutes more, until the sauce coats the back of a spoon.
Return the meatballs to the skillet and turn gently in the sauce for 1–2 minutes, until hot. Serve with boiled potatoes, lingonberry jam, and pickled cucumber.
Regional variants
Some Swedish cooks use all beef instead of the beef-and-pork mix, and a few add a little grated nutmeg alongside the allspice. The creamy gravy is sometimes served on the side rather than tossed with the meatballs.
Cook's notes
- Keep the meat mixture cold and handle it lightly; overmixing or warm meat can make the meatballs dense.
- A mix of beef and pork gives the juiciest, most traditional result; if you use only beef, choose one with some fat.
- Brown the meatballs in batches so they get a good crust rather than steaming in the pan.
Serve with
Boiled or mashed potatoes, lingonberry jam, and pickled cucumber.
Make ahead and storage
Shaped raw meatballs can be refrigerated for up to 1 day; cooked meatballs freeze for up to 2 months. Reheat gently in the sauce, which is best made fresh.
