Swedish Meatballs
Swedish meatballs, or “köttbullar,” have a rich history that reflects both Swedish culinary traditions and influences from other cultures. The dish is believed to have been inspired by the Italian meatball, which was introduced to Sweden in the 18th century. King Charles XII is often credited with bringing back the concept of meatballs from his travels to Turkey, where a similar dish was popular. Traditionally, Swedish meatballs are made from a mixture of ground meat (usually beef and pork), breadcrumbs, and spices, then served with a creamy gravy. The dish is commonly accompanied by mashed potatoes, peas, and lingonberry sauce, which adds a sweet-tart contrast to the savory flavors of the meatballs. Lingonberries are a common fruit in Sweden and have been used in traditional Swedish cuisine for centuries. The combination of meatballs with mashed potatoes and lingonberry sauce has become a staple in Swedish households and is often enjoyed during festive occasions and holidays. Overall, Swedish meatballs with mashed potatoes, peas, and lingonberry sauce represent a blend of cultural influences and local ingredients, making them a beloved dish in Swedish cuisine.
Swedish Meatballs
Ingredients
1 lb ground beef
1 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup finely chopped onion
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tbsp butter (for frying)
Creamy Gravy
Ingredients
2 tbsp butter (from cooking meatballs)
2 tbsp all-purpose flour
1 cup beef broth
1 cup heavy cream
Sea salt and pepper (to taste)
Mashed Potatoes
Ingredients
2 lbs potatoes (Yukon Gold or Russet)
1/2 cup milk
1/4 cup butter
Sea salt and pepper (to taste)
Peas
Ingredients
2 cups frozen peas
Sea salt and pepper (to taste)
Instructions
Swedish Meatballs
In a bowl, soak the breadcrumbs in milk. In another bowl, combine the ground beef, ground pork, chopped onion, egg, salt, pepper, allspice, and nutmeg. Add the soaked breadcrumbs and mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, melt the butter over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside
Creamy gravy Instructions
In the same skillet, add the butter and cook until melted. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the beef broth while whisking continuously. Bring to a simmer and cook until thickened.
Stir in the heavy cream and season with salt and pepper. Add the meatballs back to the skillet and simmer for a few minutes.
Mashed Potatoes Instructions
Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes.
Drain and return to the pot. Add milk and butter, then mash until smooth. Season with salt and pepper.
Peas Instructions
Cook the peas in boiling water for about 3-5 minutes or until heated through. Drain and season with salt and pepper.
Plate the mashed potatoes, top with the meatballs and gravy, and serve alongside the peas.
Add a spoonful of lingonberry sauce on the side for a traditional touch.
Enjoy!
This dish is comforting and packed with flavors. Enjoy your Swedish meatballs!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef and pork pages.
Swedish Meatballs