Köttbullar(Swedish Meatballs with Ligonberry Jam)

There’s nothing quite as comforting as Köttbullar (Swedish Meatballs)! Double the recipe to feed a crowd, and the leftovers only get better the next day.

Köttbullar, or Swedish Meatballs with Lingonberry Jam, are a classic dish that brings a taste of Sweden to your table. These meatballs are tender, flavorful, and traditionally served with a rich gravy and a side of lingonberry jam.

Ingredients

• 2 slices day-old white bread
• ½ cup heavy cream
• 1 teaspoon butter
• 1 small onion, minced
• 3 tablespoons garlic cloves, minced
• ⅔ pound ground beef
• ⅓ pound ground pork
• 1 tablespoon egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice

For the Gravy:

• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups beef broth
• ½ (8 oz container) sour cream

Instructions

1. Prepare the Bread Mixture: Preheat your oven to 350°F. Tear the day-old white bread into small pieces and place them in a bowl. Pour the heavy cream over the bread pieces, making sure they are well soaked. Set the bowl aside to allow the bread to absorb the cream fully.
2. Sauté the Aromatics: In a skillet over medium heat, melt 1 teaspoon of butter. Add the minced onion and garlic to the skillet. Cook them until they are browned and caramelized, which should take about 10 minutes. Stir occasionally to prevent burning. Once cooked, remove the skillet from the heat and let the mixture cool slightly.
3. Mix the Meatball Ingredients: In a large mixing bowl, combine the soaked bread mixture, ground beef, ground pork, 1 tablespoon of beaten egg, salt, black pepper, nutmeg, allspice, and the sautéed onion and garlic. Use your hands to mix everything gently but thoroughly. Be careful not to overmix, as this can make the meatballs tough.
4. Form the Meatballs: Pinch off about 1½ tablespoons of the meat mixture and roll it between your palms to form a ball. Place each meatball on a plate or tray. Repeat this process until all the meat mixture has been used.
5. Sear the Meatballs: Heat a skillet over medium-high heat. Add a little oil or butter if needed to prevent sticking. Place the meatballs in the skillet, making sure not to overcrowd them. Cook the meatballs, turning often, until they are browned on all sides. This should take about 5 minutes. You may need to do this in batches depending on the size of your skillet.
6. Bake the Meatballs: Transfer the seared meatballs to a baking dish. Pour about ½ cup of beef broth into the dish to keep them moist during baking. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. This ensures the meatballs are cooked through.
7. Prepare the Gravy: While the meatballs are baking, return to the skillet you used earlier. Add 1 tablespoon of butter to the pan drippings and melt over medium heat. Sprinkle in the 3 tablespoons of flour, whisking constantly to create a smooth paste (roux). Slowly pour in the remaining beef broth while continuing to whisk. Bring the mixture to a simmer, then reduce the heat. Allow the gravy to thicken, stirring occasionally. This should take about 5 minutes.
8. Finish the Gravy: Taste the gravy and add salt and pepper if necessary. Once the gravy has thickened to your desired consistency, stir in the sour cream until it’s fully incorporated. This adds a creamy richness to the gravy.
9. Combine Meatballs and Gravy: Remove the meatballs from the oven and carefully add them to the gravy in the skillet. Gently stir to coat the meatballs evenly with the sauce.
10. Serve: Plate the meatballs with a generous helping of gravy. Serve them hot alongside lingonberry jam, which adds a sweet and tangy contrast to the savory meatballs.

What Are Köttbullar Made Of?

Köttbullar, or Swedish meatballs, are made from a mixture of ground meats, typically a combination of ground beef and ground pork. The meat is combined with ingredients like soaked bread or breadcrumbs, eggs, minced onions, garlic, and a blend of spices including nutmeg and allspice. The addition of cream-soaked bread gives the meatballs a tender texture. They are traditionally served with a creamy gravy and lingonberry jam.

How Do You Pronounce Köttbullar?

Köttbullar is pronounced as “shut-boo-lar” in Swedish. The “kö” sounds like “shö,” similar to the “sh” in “shoe,” and the “tt” is pronounced with a soft “t” sound. The emphasis is on the first syllable: SHUT-boo-lar.

What’s Special About Swedish Meatballs?

Swedish meatballs are special because of their unique blend of spices and the traditional accompaniments. The use of allspice and nutmeg gives them a warm, aromatic quality that sets them apart from other meatball recipes. Soaking the bread in cream adds to their tender texture. Serving them with a creamy gravy and lingonberry jam creates a balance of savory and sweet that is quintessentially Swedish. This combination of tastes and textures makes Swedish meatballs a beloved dish both in Sweden and around the world.

What Is Sweden Meatball Called?

In Sweden, meatballs are called köttbullar. The word comes from “kött,” meaning meat, and “bullar,” meaning buns or balls. Köttbullar are a traditional Swedish dish and are considered a national specialty. They are commonly served with gravy, mashed or boiled potatoes, lingonberry jam, and sometimes pickled cucumbers.

Storage Instructions

To store your Swedish meatballs:

• Refrigeration: Allow the meatballs and gravy to cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freezing: For longer storage, place the cooled meatballs and gravy in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months.
• Reheating: When ready to serve, thaw frozen meatballs in the refrigerator overnight. Reheat gently on the stovetop over medium heat until warmed through. Stir occasionally to prevent sticking.