Kottbullar (meatballs)
Discover the rich flavors of traditional Swedish Köttbullar (meatballs) with this authentic recipe. Made with ground beef, savory onion, and a touch of nutmeg, these tender meatballs are perfectly complemented by a creamy beef broth and sour cream sauce. Serve this classic comfort food for a delightful meal that's sure to please the whole family.
- 28 Jan 2025
- Cook time 25 min
- Prep time 30 min
- 4 Servings
- 10 Ingredients
Köttbullar, or Swedish meatballs, are a beloved dish originating from Sweden. Known for their rich, savory flavor and tender texture, these meatballs are often served with creamy gravy and lingonberry jam. This guide will walk you through the steps to make this classic comfort food right in your own kitchen.
Ingredients:
Instructions:
- Heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and cook until it becomes translucent and slightly golden, about 5-7 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, combine the cooled onion, ground beef, bread crumbs, egg, and ground nutmeg.
- Mix until all ingredients are well incorporated. You can use your hands for this, but be careful not to overmix as it can make the meatballs tough.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs on a tray or plate as you go. This recipe should make approximately 20-24 meatballs.
- Heat the butter in a large skillet over medium heat.
- Add the meatballs to the skillet in batches, making sure not to overcrowd them.
- Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 7-10 minutes per batch. Transfer cooked meatballs to a plate and cover to keep warm.
- To the same skillet, add the all-purpose flour. Stir continuously to create a roux, scraping up any browned bits from the bottom of the pan.
- Slowly whisk in the beef broth, ensuring no lumps form.
- Cook the sauce for a few minutes until it begins to thicken.
- Stir in the light sour cream until the sauce is smooth and creamy. Allow it to simmer for a couple more minutes.
- Return the cooked meatballs to the skillet, gently stirring them to coat with the gravy.
- Simmer for an additional 5 minutes to ensure the meatballs are heated through and well-coated with the sauce.
- Serve the Swedish meatballs hot, alongside boiled or mashed potatoes, lingonberry sauce, and a fresh green salad if desired.
Enjoy your homemade Köttbullar!
Tips:
- Chill the meatballs before cooking: After forming the meatballs, chill them in the refrigerator for about 30 minutes. This helps them hold their shape during cooking.
- Mix gently: When combining the ingredients, mix them gently to avoid compacting the meat. This ensures the meatballs remain tender.
- Use a scoop: For uniformly sized meatballs, use a cookie scoop or a tablespoon to portion out the meat mixture.
- Prevent sticking: Wet your hands with water or oil before rolling the meatballs to prevent the mixture from sticking to your hands.
- Brown evenly: When frying the meatballs, give them adequate space in the pan to brown evenly on all sides. If necessary, cook them in batches.
- Make the sauce smooth: To ensure a smooth, lump-free sauce, stir constantly while adding the flour and broth. Cook the sauce until it reaches your desired consistency.
Congratulations on making traditional Köttbullar! Enjoy the flavorful meatballs with the rich, creamy sauce. Pair them with lingonberry jam and mashed potatoes or noodles for a full Swedish meal experience. With this recipe, you can bring a taste of Sweden to your dining table.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 1.58g | 4% |
| Sugar 2.93g | 3% |
| Fat | |
| Fat 36g | 43% |
| Saturated 14g | 47% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 120mg | 23% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.50mg | 29% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 3.01ug | 125% |
| Vitamin C 3.49mg | 4% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 3.36ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 3.40mg | 31% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 540mg | 16% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 6mg | 54% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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