Juicy Swedish Köttbullar with Mashed Potatoes & Lingo berry Jam, Sweden

 

Meatballs – Swedish Meatballs.

Here is a classic recipe for Swedish meatballs (Köttbullar) juicy, flavorful meatballs with a creamy sauce, often served with mashed potatoes and lingo berry jam.

Serves: 4.

Prepared time: 20 minutes.

Cooking time: 25 minutes.

Total time: ~45 minutes.

Ingredients:

For the meatballs:

·         500 gram (1.1 lb) ground beef (or half beef, half pork)

·         1 small onion, finely grated or chopped

·         1/2 cup breadcrumbs

·         1/2 cup milk

·         1 egg

·         1/4 tsp ground allspice

·         1/4 tsp ground nutmeg

·         Salt & black pepper to taste

·         Butter or oil, for frying

For the cream sauce:

·         2 tbsp butter

·         2 tbsp all-purpose flour

·         1 ½ dl beef or vegetable broth

·         1/2 cup heavy cream

·         1 tsp soy sauce or Worcestershire sauce (optional, for depth)

·         Salt & pepper to taste

Instructions:

Make the meatball mixture:

In a bowl, combine the breadcrumbs and milk.

Let stand for 5 minutes until the mixture is soft.

Add the grated onion, eggs, spices, salt and pepper.

Mix in the ground meat until just combined. Do not over mix or it will be tough.

Shape and cook the meatballs:

Roll the mixture into small balls (about the size of a walnut).

Heat the butter or oil in a frying pan over medium heat.

Fry the meatballs in batches until browned on all sides and cooked through (about 7–10 minutes total).

Remove and set aside.

Make the sauce:

Melt butter in the same pan and whisk in flour.

Cook for 1–2 minutes to form a roux.

Gradually whisk in broth, then cream.

Add soy/Worcestershire sauce if using.

Simmer for 5-7 minutes until thickened.

Season with salt and pepper.

Combine:

Return the meatballs to the pan and simmer in the sauce for a few minutes.

Traditional serving suggestions:

Creamy mashed potatoes or butter-boiled potatoes.

Lingon jam (a must for the real Swedish vibe!).

Pickled cucumber or a green vegetable on the side

Tips & variations:

Use a mix of pork and beef for juicier, more traditional meatballs.

Want to go all out? Add a splash of cognac to the sauce for richness.

For a lighter version, use milk instead of cream or swap in Greek yogurt.