Classic Swedish Meatballs with Creamy Gravy (Köttbullar)

These Classic Swedish Meatballs (Köttbullar) are tender, flavorful, and smothered in the creamiest gravy! Made with a traditional blend of beef and pork, warm spices like allspice, nutmeg, and a hint of cloves, and cooked entirely in butter for authentic Swedish flavor. The meatballs get browned until golden, then simmered in a rich, silky gravy made right in the same pan. Serve over Swedish mashed potatoes with lingonberries and pickled cucumbers for the full experience - or just pile them over egg noodles for a cozy weeknight dinner!

Prep Time30

Cook Time45

Chill time20

Total Time1 35

Course: Main Course

Cuisine: Nordic, Scandinavian, Swedish

Servings: servings

Calories: 586kcal

Author: Briana

Equipment

large skillet
instant read thermometer optional, but helpful for ensuring the meatballs are cooked through!
box grater

Ingredients

Onion

1 medium yellow onion grated
2 tablespoons unsalted butter
⅛ teaspoon kosher salt

Meatballs

2 large eggs
¼ cup heavy cream
4 slices white bread stale, about 115g, torn or cut into small pieces (for the panade)
1 pound ground beef (85% lean) 454g
1 pound ground pork 454g
2½ teaspoons kosher salt
½ teaspoon black pepper
¾ teaspoon ground allspice
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves optional, traditional for Christmas
4 tablespoons unsalted butter for browning

Gravy

3 tablespoons reserved pan drippings
2 tablespoons unsalted butter
5 tablespoons all-purpose flour 40g
4 cups beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Fresh parsley for garnish

Instructions

Onion:

Grate onion on a box grater. Melt butter in a small skillet over medium heat. Add grated onion and a pinch of salt. Cook until softened, 2-3 minutes. Set aside to cool.
1 medium yellow onion, 2 tablespoons unsalted butter, ⅛ teaspoon kosher salt

Meatballs:

In a large bowl, whisk together eggs and heavy cream. Add cooled onion mixture and whisk to combine.
2 large eggs, ¼ cup heavy cream
Add torn bread pieces to the bowl. Let soak for 10 minutes.
4 slices white bread
In a large bowl, add ground beef, ground pork, salt, pepper, allspice, nutmeg, and cloves (if using). Mix with your hands just until combined - don't overmix.
1 pound ground beef (85% lean), 1 pound ground pork, 2½ teaspoons kosher salt, ½ teaspoon black pepper, ¾ teaspoon ground allspice, ½ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
Add the soaked bread mixture (panade) to the meat. Mix with your hands just until combined. Don't overmix.
Portion into 1-ounce balls (about 1 inch) and roll between your palms. Place on a baking sheet and refrigerate for at least 15-20 minutes (or up to overnight). You should have roughly 40 meatballs.
Melt butter in a large skillet over medium heat. Working in batches, brown meatballs on all sides, about 2-3 minutes per side. Transfer to a plate and reserve 3 tablespoons of the pan drippings. (Meatballs will finish cooking in the gravy.)
4 tablespoons unsalted butter

Gravy:

Return 3 tablespoons pan drippings to the skillet over medium heat, discard the rest. Add butter and melt. Whisk in flour and cook for 1 minute.
3 tablespoons reserved pan drippings, 2 tablespoons unsalted butter, 5 tablespoons all-purpose flour
Slowly add beef broth, whisking constantly and scraping up the browned bits.
4 cups beef broth
Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer 3-5 minutes until slightly thickened, and the gravy coats the back of a spoon lightly.
2 tablespoons Worcestershire sauce, 1 cup heavy cream, 1 tablespoon Dijon mustard
Return meatballs to the skillet and simmer 5-8 minutes, spooning gravy over them, until cooked through (160°F internal).
Serve over Swedish mashed potatoes with lingonberries and pickled cucumbers. Garnish with fresh parsley.
Fresh parsley

Video

View this post on Instagram

Notes

Storage: Refrigerate meatballs in gravy in an airtight container for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth if the gravy thickens. Freezes well for up to 3 months.
Salt: We use Diamond Crystal kosher salt. If using Morton's, use half the amount.
Bread: Stale bread works best for the panade. No stale bread? Toast fresh bread lightly and let it cool.
Don't scramble your eggs: Make sure the cooked onions are fully cooled before adding to the egg and cream mixture!
Chilling: Don't skip this step! Cold meatballs hold their shape better when browning.
Don't overcrowd the pan: Brown meatballs in batches so they sear rather than steam.
Gravy thickness: Our gravy is intentionally thinner and silkier than most American versions. For thicker gravy, start with half the broth and add more as needed, or simmer longer.
Worcestershire vs. soy: Soy sauce is traditional in Sweden - feel free to swap if you prefer.
Make ahead: Rolled meatballs can be refrigerated overnight or frozen for up to 3 months. Thaw before cooking.

Nutrition