This authentic kӧttbullar recipe is a Swedish national dish that features tender meatballs in a delicious homemade gravy that will have you coming back for seconds.
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.
Storage:Refrigerate the leftovers in an airtight container for 3-5 days.