This simple, one-pan recipe for classic Swedish meatballs in creamy sauce uses only basic seasonings, just like grandmas from the land of Svea used to make. Serve with mashed potatoes and lingonberry jam.
If you're looking for the perfect comfort food, look no further than these Swedish meatballs. The sauce is a creamy gravy made with butter and thickened using flour to create a fantastic taste that will have your mouth watering from the first bite!
Whether as a main course or as a party snack: Svenska köttbullar is always tasty; in any case, homemade Swedish meatballs taste far better than those from IKEA.
There are many variations on this classic dish, but I like the simplicity of this recipe by a Svenska Mormor (Swedish grandma).
Svenska köttbullar are smaller and different in taste from Italian meatballs. I love how sweetness from the lingonberry jam enhances the rich homemade gravy.
What is Svenska Kӧttbullar?
Considered a national dish of Sweden, these traditional meatballs are popular with young and old across Sweden and belong to every authentic Swedish buffet, especially at Christmas and Midsummer.
The deliciously rich flavor has been enjoyed all over Europe, Asia, and North America since its introduction by King Karl XII, who brought the recipe from Turkey.
In Sweden, Svenska Köttbullar is also known as Köttbullar med Gräddsås - meatballs with cream sauce.
I adapted this meatball recipe from my friend Ron of Lost in a Pot. The original köttbullar recipe is by his Swedish mother-in-law. Grandmas make the best foods!
🛒 Ingredients and Notes
✔ Meat: To follow the authentic recipe and for tender meatballs, you'll need the 50/50 blend of lean ground beef and pork. However, if you have to, substitute pork with chicken or just ground beef.
✔ Lingonberry jam: Don't omit this important ingredient! Tangy lingonberry jam is relatively available in all grocery stores. You can, however, substitute it with red or black currant jam. Sometimes raw lingonberries are used instead of the jam or preserves.
🔪 Instructions
Step 1 - How to Make Köttbullar
- In a bowl, add all the ingredients for the meat mixture.
- Mix with a paddle attachment of your mixer or your hands until combined.
- Shape into 1- inch balls.
- Fry them in lots of butter for that delicious Swedish taste.
Step 2 - How to Make Köttbullar Gravy
- In the same pan, lightly brown the flour in butter. Gradually add the beef broth, milk, soy sauce, and heavy cream if using; simmer until thickened. Season the sauce with salt and white pepper, then mix in lingonberry jam.
- Return the meatballs to the sauce and stir to coat thoroughly.
- Mix the meat blend ahead of time and refrigerate until ready to form and fry.
- If your meat mixture is too moist, add cornstarch to the meat mixture (one tablespoon at a time). It will absorb the extra moisture and keep the meatballs from falling apart.
- If your meat mixture is too dry, keep adding beef stock until the desired consistency.
- Don't over-mix the meatball mixture, or your meatballs will be tough.
- To make meatballs the same size, use a small ice cream scooper or tablespoon-size measuring spoon. You want the meatballs to be about 1-inch (1 oz.) in size. Place all the meat scoops on a baking sheet, then roll each with your hands into a ball. It makes the process much quicker!
How to serve Swedish meatballs?
Traditionally, Swedes serve köttbullar with creamy gravy over boiled or mashed potatoes and with a side of green peas, lingonberry jam, and pressgurka (vinegar cucumber dill salad). Such a treat!
If you're wondering what else goes with Swedish meatballs, try one of these delicious ideas:
- Buttered egg noodles.
- Plain basmati or djuvec rice.
- Roasted cauliflower.
- Warm potato salad.
- Garlicky potatoes with kidney beans.
- Mango chutney.
- Creamy stinging nettle.
- Swiss chard and potatoes.
- Butternut squash barley risotto.
- Rabbits salad.
- Pretzel rolls.
❓ Frequently Asked Questions
The traditional recipe for Swedish meatballs instructs to fry them in butter, and lots of it. However, you can fry them in oil or bake them in the oven. It saves calories and time, especially with larger quantities. Keep in mind that this option will change the flavor.
Properly stored in an airtight container, meatballs will last 3-5 days in a refrigerator.
The meatballs can be easily frozen and thawed in the oven if necessary, so it is best to prepare a more considerable amount at once. They maintain good quality, but the sauce may lose some of its texture over time, so it's best to use them up within one month.
You can freeze them without the sauce for up to 2-3 months or freeze them uncooked for up to 4 months.
The K sounds like a 'sh' when it stands before an ö - Shöttbüllar.
FUN FACT: Apparently, you should be singing (or at least listening) to the song "Ge mig mera köttbullar" by Astrid Lindgren while preparing the dish and then again while you eat it. 😄
Lindgren was the children's book author (remember Pipi Longstocking?) who liked to let her main characters eat one or two Köttbullar in her books).
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Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Svenska Köttbullar - Authentic Swedish Meatballs
EQUIPMENT
- Standing mixer with a paddle attachement (optional)
- cast iron skillet
- small ice cream scooper or a tablespoon-size measuring spoon
- Mixing bowl
- meat thermometar
Ingredients
For Meatballs
- 1 small onion, finely minced
- ½ pound lean ground beef
- ½ pound ground pork
- ¼ cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 stick butter, or ½ cup oil
- Cornstarch, if needed
For Cream Gravy
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 cup milk
- 1 teaspoon soy sauce
- 3 tablespoons heavy cream, optional
- 1 tablespoon lingonberry or red currant jam
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Instructions
Meatballs
- In a large cast-iron or non-stick skillet, sauté one diced onion in ½ tablespoon butter until translucent. Remove from the pan and place in a bowl of the stand mixer or another large bowl. Let cool to room temperature.
- To the bowl with onions, add the pound of ground beef and pork blend, ¼ cup breadcrumbs, 1 large egg, 1 teaspoon salt, and 1 teaspoon white pepper.
- Mix, using the paddle attachment on your mixer, on medium-low speed until the meat mixture appears just blended (alternatively, use your hands).
- Roll the meat into medium-size balls (about an inch in diameter).
- Heat the remaining butter until bubbly, but not smoking. Fry the meatballs, often turning, until they're golden brown; transfer to a plate lined with a paper towel.
Cream Gravy
- Drain off the excess butter from the skillet, leaving 1 tablespoon.
- Over medium-low heat, whisk 2 tablespoons flour in butter until lightly browned, about 1 minute. Gradually stir in 2 cups of beef broth and 1 cup milk, constantly whisking, until slightly thickened.
- Add 1 teaspoon of soy sauce and 2 tablespoons of heavy cream, if using. Return to simmer and cook for a couple of minutes until the gravy thickens.
- Season with 1 teaspoon of each salt and white pepper. Lastly, stir in 1 tablespoon lingonberry jam until well mixed.
- Return the meatballs to the skillet with the sauce and stir to cover and warm thoroughly.
- Garnish with parsley, if desired, and serve immediately. Enjoy!
Notes
- Mix the meat blend ahead of time and refrigerate until ready to form and fry.
- Instead of sautéing the onion (it adds more flavor this way), grate it over the bowl to capture its juices.
- If your meat mixture is too moist, add cornstarch to the meat mixture (one tablespoon at a time). It will absorb the extra moisture and keep the meatballs from falling apart.
- If your meat mixture is too dry, keep adding beef stock until the desired consistency.
- Don't over-mix the meatball mixture, or your meatballs will be tough.
- For even fluffier meatballs, soak the breadcrumbs in 3 tablespoon of whipped cream.
- To make meatballs the same size, use a small ice cream scooper or tablespoon-size measuring spoon. You want the meatballs to be about 1-inch (1 oz.) in size. Place all the meat scoops on a baking sheet, then roll each with your hands into a ball. It makes the process much quicker!
- For food safety, meatballs should reach at least 160°F (72°C) of internal temperature; I love this thermometer because it reads the temperature super quickly!
- Don't discard pan drippings after searing the meatballs. They bring the best flavor to the gravy!
- Can't find lingonberry jam? Substitute it with red or black currant jam.
- For the best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Mindi Tietjen says
One of my favorite dishes. Aren’t lingon berries the same as cranberries? The jam tasted just like cranberries.
Jas says
They are not the same but similar. Lingonberries are less acidic and a little bit sweeter than cranberries. 🙂
Ron says
Hi Jas, so glad to see you’re still enjoying Mormor’s meatballs. Lately, I’ve been smoking them in my Bradley electric smoker. They were a big hit at our recent summer bbq. I’m sure it would work on any smoker just go low and slow. Take care.
Jas says
Hi Ron, we absolutely love them! Smoked meatballs sound amazing, but can you make the sauce without their drippings?
Ron says
The sauce works good without the drippings. We just use another (usually rapeseed oil).
But, for the smoked version, I’ve been tossing them in lingonberry bbq sauce and serving them.
Jas says
Oh, yum! That sounds delightful. Thanks, Ron!
Raymond says
Still haven't found the best sous for cottbullar, Alas, no lingonberry jam in Ikea where I live. The cottbullar are solid though. Will make again soon.
Jas says
Thanks, Raymond! I find lingonberry jam at my local Meijer store in the international aisle, but you can also substitute it with currant jam or apple sauce to add that bit of sweetness to the dish.
Ron says
Jas, Mormor (Birgitta BTY) will be very proud of your adaptation. I'll be sending her your post as soon as I can.
Thanks so much for the shout-out, it's an honor. I have to tell you, your images are making me want some Grandma's Swedish Meatballs for lunch today. Luckily, we have some in the freezer. Oh, they do freeze well.
Astrid Lindgren books and Pipi are obvisouly still hugely popular here in Sweden, but let's not forget Emil i Lönneberga. Should one find themself in Sweden in the warm months (after this craziness) and wish to entertain the kids (and adults), Astrid Lindgrens Värld is a wonderful amusement park dedicated to the characters of her books, especially Pipi.
Jas says
Hi Ron, so nice to hear from you! I've been missing your posts and started to worry.
The meatballs were a hit with my family. I made extra to freeze, but alas, we ate them all. If I ever come to Sweden, I will make sure to visit Astrid's amusement park. Sounds so fun! I grew up watching the original Pipi. 🙂
Greetings to you, Eva, and Mormor. Stay safe and healthy! ❤
Noelle says
Meatballs are my favorite app to make! They are so easy and can be made in so many different ways, thank you for sharing this! Love it 🙂
Jas says
You're welcome, Noelle! xx
Carrie Robinson says
I just love Swedish meatballs! These look perfect. 🙂
Jas says
They are our favorite too! Thanks! 🙂
Anita says
Oh my, these meatballs look fantastic. Now I must remember to buy several jars of lingonberry jam to make the real deal instead of using red currant. 🙂
Jas says
Many thanks, Anita! So happy you like it. 😀
Irina Karulina says
I made it for the family lunch today. OMG! I loved it; the recipe was easy to follow, the taste was delicious. I am used to making Italian meatballs, so your recipe was something new to try. It is my new favorite now:)
Jas says
Loved reading this! Thanks, Irina! I'm so happy you liked it. 😀
Jayne says
Love the flavor of these Swedish meatballs. Is always a family dinner favorite.
Jas says
Here too! Thanks for stopping in, Jayne!
Alonna Smith says
Hey Jas,
Those meatballs look so good. I put the recipe on my Pinterest board "Dishes I want to make." Will take a photo when I do.
Cheers,
Alonna
Jas says
Thank you, dear Alonna! 😀 xx