Swedish Meatballs (Köttbullar)

Name: Swedish Meatballs (Köttbullar)
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1/2 lb ground pork; 1/3 cup panko breadcrumbs; 1/4 cup whole milk; 1 large egg; 1/4 cup yellow onion, finely minced; 1/2 tsp ground allspice; 1/4 tsp ground nutmeg; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp butter + 1 tbsp oil for cooking; 3 tbsp butter (sauce); 3 tbsp all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 tbsp soy sauce; 1/2 tsp Dijon mustard; Pinch of nutmeg (sauce); Lingonberry jam; Fresh dill and parsley; Egg noodles or mashed potatoes

Tender Swedish koettbullar, beef-and-pork meatballs seasoned with allspice and served in a silky cream gravy.

Total time

31 min

Serves

6

Difficulty

Medium

play_circle Watch episode 275

As seen on Episode 275

The pantry

kitchen

Essentials · serves 6

1 lb ground beef (80/20) 1/2 lb ground pork 1/3 cup panko breadcrumbs 1/4 cup whole milk 1 large egg 1/4 cup yellow onion, finely minced 1/2 tsp ground allspice 1/4 tsp ground nutmeg 1 tsp kosher salt 1/2 tsp black pepper 2 tbsp butter + 1 tbsp oil for cooking 3 tbsp butter (sauce) 3 tbsp all-purpose flour 2 cups beef broth 1 cup heavy cream 1 tbsp soy sauce 1/2 tsp Dijon mustard Pinch of nutmeg (sauce) Lingonberry jam Fresh dill and parsley Egg noodles or mashed potatoes

·

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The preparation

9 steps, about 31 minutes start to finish.

01
Soak breadcrumbs in milk for 5 minutes (panade).
02
Combine beef, pork, soaked breadcrumbs, egg, minced onion, allspice, nutmeg, salt, pepper. Mix gently. Don't overwork.
03
Roll into 1-inch balls (about 30-35). Wet hands help.
04
Heat butter and oil in a large skillet over medium-high. Brown meatballs in batches, turning for even color. They don't need to cook through. Remove.
05
Same skillet. Melt 3 tbsp butter. Whisk in flour. Cook 1-2 minutes (blonde roux).
06
Slowly whisk in beef broth, then cream. Bring to a gentle simmer. Whisk until smooth and thickened, 3-4 minutes.
07
Add soy sauce, Dijon, pinch of nutmeg. Season to taste.
08
Return meatballs to the sauce. Simmer on low 15-20 minutes until meatballs are cooked through and sauce is rich.
09
Finish with fresh dill and parsley. Serve over egg noodles or mashed potatoes with lingonberry jam on the side.

lightbulb The chef's notes

“The panade (breadcrumbs soaked in milk) is the key to tender meatballs. It adds moisture and breaks up the protein structure so the meatballs stay soft instead of turning into dense little hockey pucks. Don't skip it, and don't overwork the meat.”

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