Swedish Meatballs (Köttbullar)

Name: Swedish Meatballs (Köttbullar)
Total time: 40 min
Yield: 6 servings
Cuisine: Nordic
Ingredients: 500g (1 lb) ground beef; 500g (1 lb) ground pork; 1/2 cup plain breadcrumbs; 1/2 cup heavy cream (or whole milk); 1 small yellow onion, very finely minced; 1/4 tsp ground allspice; 1/4 tsp ground nutmeg; 2 tbsp unsalted butter (for frying)

Tender spiced pork-and-beef meatballs smothered in velvety cream gravy — Sweden's ultimate comfort dish, perfect over buttered egg noodles or mashed potatoes.

40 minutes

Serves 6

Main

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
In a large mixing bowl, combine the breadcrumbs and heavy cream. Let sit for 5-10 minutes until the crumbs soften and absorb the liquid.

2
Add the finely minced onion, ground beef, ground pork, allspice, nutmeg, salt, and pepper to the bowl. Use your hands to mix gently but thoroughly.
3
Moisten your hands with cold water and roll the mixture into 1-inch meatballs (about 1.5 tbsp each), placing them on a lined baking sheet.
4
Heat a large skillet over medium-high heat and melt the butter. Working in batches to avoid crowding, fry the meatballs.
5
Roll the pan frequently to ensure the meatballs brown evenly on all sides, about 8-10 minutes per batch. They should be deeply browned and cooked to an internal temperature of 160°F (71°C).
6
Transfer the cooked meatballs to a warm plate and use the pan drippings to prepare a traditional creamy brown gravy.

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