Swedish meatballs (Köttbullar)
Savoury beef‑pork meatballs simmered in a simple gravy, ready in under half an hour – a classic comfort dish that feels homely and quick.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Combine the ground meats, grated onion, egg, milk, breadcrumbs, salt, pepper, allspice and white pepper in a bowl; mix with a fork until just blended.
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Step 2 of 6
Shape the mixture into small walnut‑sized balls, about 2 cm in diameter.
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Step 3 of 6
Heat the butter in a wide skillet over medium heat and brown the meatballs in batches, turning gently, for 3–4 minutes until golden.
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Step 4 of 6
Once browned, pour in the beef stock, bring to a gentle simmer, cover and cook for another 8 minutes until the meatballs are cooked through.
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Step 5 of 6
Remove the meatballs, keep warm, and stir the cream and soy sauce into the pan sauce; simmer for 2 minutes until slightly thickened, then return the meatballs to coat.
-
Step 6 of 6
Serve immediately with boiled potatoes or lingonberry jam on the side.
Notes from the kitchen
If breadcrumbs are unavailable, use finely ground oats; they absorb liquid similarly. Leftovers reheat well in the sauce, adding a splash of stock if needed.
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