Swedish Meatballs (Köttbullar)
Classic meatballs in creamy gravy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Swedish Meatballs (Köttbullar) to your week, check it against your household's allergens, and build the shopping list automatically.