Köttbullar Swedish Meatballs Gravy

Köttbullar are my go-to dish for when I want something cozy and satisfying but not overly complicated. This Swedish classic transforms everyday meat and pantry staples into bite-sized perfection, especially when smothered in the creamy, savory gravy and paired with tangy lingonberry sauce. It is part comfort food, part tradition, and always a crowd-pleaser in my kitchen.

This recipe was the first meal my grandmother taught me to make and I never get tired of that first bite—the perfect balance of savory, creamy, and sweet always feels magical.

Ingredients

• Ground beef: Gives the meatballs rich flavor and keeps them juicy Choose beef with moderate fat for best results
• Ground pork: Adds sweetness and extra tenderness Look for fresh pork and avoid pre-seasoned blends
• Onion: Finely chopped onion adds a soft sweetness and keeps the meatballs from drying out I like to use a yellow onion for mellow flavor
• Garlic: A little minced garlic deepens the savory notes Fresh garlic is best for a gentler bite than powder
• Milk and breadcrumbs: These lock in moisture and create that signature soft bite Let the mixture soak so the crumbs absorb all the liquid
• Egg: Binds the mixture and lends extra richness Use fresh eggs and beat lightly before mixing in
• Allspice: The key Swedish spice that gives Köttbullar its unmistakable aroma and warmth Grind your own for maximum freshness
• Butter: For frying and making the base of the gravy Go for unsalted so you control the seasoning
• Broth and cream: Broth creates a savory gravy Cream makes it silky and indulgent I like chicken broth for lighter gravy but use beef if you prefer deeper flavor
• Flour: Thickens the gravy and helps it cling to each meatball Make sure to cook it off fully to avoid a raw taste

Step-by-Step Instructions

Prepare the Breadcrumb Mixture:

Let the breadcrumbs and milk soak together for about ten minutes The breadcrumbs should become fully moistened which creates the light texture in your meatballs

Mix the Meatball Ingredients:

Combine both meats with the soaked breadcrumb mixture Onion garlic egg and allspice Mix until totally integrated but avoid overworking which can make the meatballs tough

Form the Meatballs:

Dampen your hands and divide the mixture into small balls about the size of a walnut Arrange them on a tray so they are ready for frying

Fry the Meatballs:

Heat butter in a large frying pan over medium heat and add the meatballs in batches Do not crowd the pan so they brown evenly Fry until all sides are golden and cooked through then transfer to a plate

Make the Gravy:

Pour off excess fat leaving about two tablespoons in the pan Stir in flour and cook for one minute then whisk in broth slowly so no lumps form Let simmer and thicken slightly then stir in the cream and cook until the gravy reaches a silky consistency

Combine Meatballs and Gravy:

Return the meatballs to the pan and coat with the gravy Let them simmer gently for about ten minutes so they fully absorb the gravy’s flavor

Serve:

Dish up while hot with plenty of creamy gravy Spoon over mashed or boiled potatoes and add a generous scoop of lingonberry sauce for the authentic Swedish touch

Bookmark

My favorite part is always the gravy After plenty of trial and error I discovered that a mix of butter and broth for the base gives the richest taste My family always fights over the last spoonful of it at Sunday dinners

Storage Tips

Let the meatballs cool before storing them in an airtight container with their gravy in the fridge They keep for about three days If you plan to freeze them separate the meatballs and gravy for best texture Store each in airtight containers and thaw overnight in the refrigerator before reheating

Ingredient Substitutions

If you do not eat pork simply use all beef or even ground turkey for a leaner version Gluten free breadcrumbs and dairy free cream also work well You can swap allspice with a mix of nutmeg and a pinch of clove but allspice is really best for the most authentic aroma

Serving Suggestions

Serve Köttbullar alongside creamy mashed potatoes or boiled baby potatoes Lingonberry jam is classic but even a little cranberry sauce gives that sweet tart balance Add pickled cucumbers or a crisp green salad for freshness

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Cultural Context

Köttbullar is more than just a Swedish recipe It is a dish with global roots thanks to cross cultural influences from the Ottoman kitchen but it has become a point of pride in Swedish homes and at celebrations Aligned with the Swedish value of simplicity and comfort this dish is a staple at holiday tables and everyday meals alike

Frequently Asked Questions

→ What makes Swedish meatballs unique?

Swedish meatballs, or köttbullar, are known for their blend of ground beef and pork, warm allspice seasoning, and a creamy gravy. Their signature tang comes from pairing with lingonberry sauce, making them distinct from other meatballs.

→ Can I use only one type of meat?

While a mix of beef and pork offers juiciness and flavor balance, you can use just one. Ground beef gives a heartier texture; pork adds extra tenderness.

→ Why are breadcrumbs soaked in milk?

This classic technique ensures each meatball stays moist and tender, preventing a dense texture. The milk-soaked breadcrumbs help lock in juiciness.

→ How do I achieve a smooth gravy?

Slowly add broth to the cooked flour and fat, whisking constantly to avoid lumps. Finish with cream for a silky, rich consistency.

→ Are lingonberries necessary when serving?

Lingonberry sauce offers a tangy contrast that balances the meatballs' richness, but if unavailable, cranberry sauce can be a suitable alternative.