Swedish Meatballs
Swedish meatballs are small, tender and lightly spiced with allspice, then simmered in a smooth cream gravy made in the same pan. The mince is a half-and-half mix of beef and pork, and breadcrumbs soaked in milk keep the texture soft instead of dense. Serve them the Swedish way, with mashed potatoes and a spoonful of lingonberry jam, for a cosy dinner for four.
- Total
- 1 h 10 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 565kcal
Shaping and frying swedish meatballs
Swedish köttbullar are traditionally small, soft and lightly seasoned, served with a brown cream gravy, potatoes and lingonberry jam. The soaked breadcrumbs are the key to the texture, and the allspice gives the classic warm, slightly peppery background. Keep the balls to a similar size so they cook in the same time.
Wet your hands in cold water as you roll, and brown the balls on all sides without crowding the pan. Cook in two batches, as 28 meatballs will not brown properly in one layer.
Making swedish meatballs
Tap a time to start a timer.
- Soak the crumbs Stir the breadcrumbs into the milk in a large bowl and leave for while you chop the onion, until the milk is absorbed and the crumbs have swollen.
- Mix and shape Add the beef, pork, onion, egg, salt, pepper and allspice. Mix with your hands for about a minute, just until combined, because too much mixing makes the meatballs dense. With damp hands, roll into about 28 balls (roughly 28g each, a little bigger than a walnut) and place them on the lined tray.
- Chill Put the tray in the fridge for so the balls firm up and keep their shape in the pan.
- Fry Heat the oil and 15g of the butter in the frying pan over a medium heat. Fry the meatballs in two batches for about each, turning often, until browned all over. Move them to a plate and leave about 1 tbsp of fat in the pan.
- Make the gravy Melt the remaining 25g butter in the pan, stir in the flour and cook for . Gradually whisk in the hot stock until smooth, then simmer for . Stir in the cream.
- Finish Return the meatballs to the gravy and simmer gently for , turning them once, until cooked through with no pink inside (75°C in the centre) and the gravy coats the back of a spoon. Serve hot.
Getting the gravy right
The browned bits left in the pan give the gravy its flavour, so make it in the same pan without washing it. A short cook for the flour removes the raw taste, and adding the stock slowly keeps the sauce smooth.
Taste before serving and adjust with a little pepper. The stock is already salty. For a similar creamy dish with a different flavour, try meatballs in white sauce. If you have pork mince left over, pie with minced pork is another way to use it.
Common problems and fixes for Swedish Meatballs
- The meatballs fall apart in the pan.
- The mixture was too wet or the balls were not chilled. Soak the crumbs fully, chill the balls for the full 15 minutes, and turn them gently once a crust has formed.
- The meatballs are heavy and dense.
- Overmixing is the usual cause. Mix just until the ingredients come together, and use the soaked crumbs rather than extra egg or dry crumbs.
- The gravy is lumpy or splits.
- Add the hot stock a splash at a time, whisking, so the flour dissolves smoothly. Keep the gravy at a gentle simmer after the cream goes in, because a hard boil can make it split.
Frequently asked questions about Swedish Meatballs
What is the best meat for Swedish meatballs?
An equal mix of beef and pork mince. The beef gives flavour and the pork adds fat and tenderness. All beef also works, but is a little firmer.
What do you serve with them?
Mashed or boiled potatoes, lingonberry jam and a little pickled cucumber is the traditional plate. Peas or green beans add a fresh contrast. If you cannot find lingonberry jam, redcurrant jelly or cranberry sauce is the closest substitute.
Can you freeze them?
Yes, cooked meatballs in gravy freeze for up to 3 months. Defrost them in the fridge overnight and reheat until steaming hot all the way through.
Can you make the gravy without cream?
Yes. Use single cream or full-fat crème fraîche in the same quantity, or leave it out for a lighter brown gravy. Add the crème fraîche off the heat so it does not curdle.
How did you like the recipe?
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