Swedish Meatballs with Creamy Gravy (Classic Köttbullar)

5 from 1 vote

Swedish Meatballs with Creamy Gravy (Classic Köttbullar)

Classic Swedish Meatballs and Gravy made with a blend of ground beef and pork, seasoned with allspice, nutmeg, and an optional pinch of clove. Grated onion cooked in butter and a soaked-bread panade keep every meatball tender and juicy. The meatballs are rolled small, chilled so they hold their shape, browned in butter, and then finished in a silky cream gravy built from the pan drippings. Serve with mashed potatoes, lingonberries, and pickled cucumbers for a traditional Swedish dinner, or over buttered egg noodles for an easy weeknight meal.

Prep Time30

Cook Time45

Chill time20

Total Time1 35

Course: Main Course

Cuisine: Swedish

Servings: servings (about 5 meatballs each)

Calories: 586kcal

Author: Briana

Equipment

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

Ingredients

Onion

1 medium yellow onion grated
2 tablespoons unsalted butter 28g
⅛ teaspoon kosher salt or to taste, we use Diamond Crystal kosher salt in this recipe, see notes

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 Diamond Crystal, see notes
½ teaspoon black pepper
¾ teaspoon ground allspice
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves optional, traditional for Christmas
4 tablespoons unsalted butter ½ a stick (57g), for browning

Gravy

4 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 or soy sauce
1 tablespoon Dijon mustard optional
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.
4 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

Notes

Salt: This recipe uses Diamond Crystal kosher salt. If using Morton’s kosher salt or fine sea salt, use half the amount.
Bread: Stale bread soaks up the most liquid. If your bread is fresh, lightly toast it and let it cool first. Plain breadcrumbs also work.
Test the seasoning: Before rolling, cook a small piece of the mixture in a hot skillet and taste. Adjust the salt or spices as needed.
Milk instead of cream: We use heavy cream for a richer, special-occasion version. Whole milk works if that’s what you have; the gravy will be a little lighter.
Soy sauce: Soy sauce is traditional in Swedish gravy and can replace the Worcestershire.
Dijon: The Dijon is our own addition for a little tang. Leave it out for a more traditional gravy.
Gravy thickness: This gravy is intentionally thinner than many American versions, and it thickens a bit more once the meatballs go back in. For a thicker gravy, start with half the broth and add more as needed, or simmer a few minutes longer.
Lingonberries: Look for lingonberry jam in the international aisle or at IKEA or in grocery stores. Cranberry sauce works in a pinch.
Make ahead: Roll the meatballs and refrigerate them overnight, or freeze uncooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before browning.
Storage and reheating: Refrigerate the cooked meatballs in their gravy for 3 to 4 days. Reheat gently on the stove, adding a splash of broth if the gravy has thickened. Cooked meatballs in gravy freeze for up to 3 months.
Serve with: Swedish mashed potatoes (potatismos) or creamy mashed rutabaga, plus stirred lingonberries or homemade lingonberry sauce, and agurksalat (Norwegian cucumber salad). Buttered egg noodles make an easy weeknight base. For another Nordic favorite, try our Norwegian meatballs in brown gravy.

Nutrition