Swedish Meatballs also known as köttbullar is a popular dish we know of from Sweden. Made popular by Ikea here it’s one of the most searched meatball recipes. There is very slight variations on many Swedish meatball köttbullar recipes such as cinnamon, cardamon, and allspice. Every family does it just slightly different.
One key way that I do it different is that I use cornstarch for the gravy versus flour. I just like the way cornstarch seems to make gravies without the separation of fats when it sits. You can however use flour or wondra which is a thickening flour use to make gravies and sauces. You can usually find it in the international section of the store.
Swedish Meatballs are fantastic to feed a family of six. They are also perfect for those party gatherings at the holidays. Make a head and put them in the crockpot and take them along with you. Pair with lingonberry jam for the best taste! Lingonberry is just a must!
Swedish meatballs are seriously one of the best comfort foods to have one a rainy day. Make this homemade dinner recipes for your family. It’s a simple stove top meal. Does it take a little work?
Well yes, it does but the end result is so worth it. But if you have an instant pot you can make a much easier version of these. Try this Instant Pot Swedish Meatballs.
Swedish Meatballs Köttbullar
Ingredients
For Meatballs
- 1/2 tablespoon olive oil
- 1/2 tablespoon Finlandia butter
- 1 white onion, diced
- 2 large egg yolks
- 1 pound ground beef
- 1 pound ground pork
- salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cinnamon
For Gravy
- 6 tablespoons cornstarch
- 1 tablespoon Finlandia butter
- 4 cups beef broth
- 3/4 heavy whipping cream
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a bowl, mix bread crumbs, diced onion, ground pork, ground beef, allspice, and cinnamon. Mix well with your clean hands until all the spices and onion are incorporated. Add egg, salt, and pepper. Mix well again.
- Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Preheat skillet to medium heat with 1/2 tablespoon olive oil and 1/2 tablespoon butter. Cook meatballs until done. Remove from pan and set aside.
- Place butter and cornstarch in pan whisking quickly. Add broth and whisk until you see no lumps. Add in heavy cream slowly while whisking. As it starts to thicken add meatballs back to the pan. Top with salt, pepper, and parsley.
Notes
Pair with lingonberry jam for the best flavors.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 596Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 243mgSodium: 934mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 46g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/
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