Swedish meatballs with brown gravy
Swedish meatballs, or "köttbullar," in Swedish are a classic Scandinavian dish known for their savoury flavour and often served with lingonberry or creamy gravy. These are made with ground meat, traditionally a blend of beef and pork, and are seasoned with a distinctive mix of spices, such as allspice and nutmeg, giving them a unique and flavourful profile.
Ingredients
1 cup = 250ml
For the meat balls
- 500 grams of ground minced beef and pork mixture (or just beef if you prefer)
- ¼ cup breadcrumbs
- 6-8 tbsps of milk
- 1 large onion finely chopped
- 1 egg
- ⅛ tsp ground nutmeg powder
- I tsp all spice powder optional
- 1 tsp black pepper powder
- 1 tsp garlic powder / 1 garlic clove minced
- Salt to taste
- 1 tbsp butter for frying
For the sauce
- 2 tbsp butter
- 3 tablespoons all-purpose flour
- 2 cups beef or vegetable broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce / 2tsp soya sauce
- Salt and pepper to taste
- Lingonberry sauce for serving optional
Instructions
- Preheat the oven to 200°C.
- In a bowl, combine breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
- In a bowl, combine the ground meat, soaked breadcrumbs, egg, onion and spices. Mix until well combined.
- With wet hands, shape the mixture into small meatballs, about 1 ½ inches in diameter. Alternatively, use a small cookie scoop to roll balls of uniform size.
- Heat butter or oil in a skillet over medium heat. Add the meatballs leaving enough room around for you to rotate them with a spoon to brown on all sides. This step helps develop a flavourful crust.
- Once browned, transfer the meatballs to a prepared baking dish spacing them evenly apart.
- Bake in the preheated oven for about 8 - 12 minutes, or until the meatballs are cooked through. If you are using an instant-read thermometer, insert it into the centre of a meatball and it should read 160 °F or 70°C internal temperature.
Sauce Preparation
- In the same skillet, add butter, and flour and cook for a minute to create a roux. If there is enough fat from the meatballs remaining in the skillet you can skip adding butter at this stage.
- Gradually whisk in the broth, making sure there are no lumps.
- Add the Dijon mustard and Worcestershire sauce and combine.
- Stir in the cream and let the mixture simmer until it thickens. Season with salt and pepper.
- Be cautious while adding salt to the gravy, especially if the broth used already contains a significant amount of salt. Always taste the broth before seasoning to avoid making the overall dish too salty.
- Serve the Swedish meatballs with lingonberry sauce on the side, along with mashed potatoes or boiled potatoes.
Notes
- Browning the meatballs in a skillet and finishing off the cooking in the oven is a common and delicious cooking method for Swedish meatballs. This technique ensures that the meatballs develop a flavourful crust on the outside while maintaining their juiciness on the inside. Alternatively, you can also finish the cooking on the skillet.
- If you find that the broth is salty enough on its own, you can omit additional salt or add it sparingly.
- The cooking time can vary depending on the size of the meatballs. Larger meatballs will generally require more time to cook through, while smaller ones will cook more quickly. It's good to check for doneness by cutting one meatball open to ensure it's cooked through or using an Instant-read thermometer. The internal temperature should reach at least 75°C.
- Maintaining the round shape of meatballs during cooking can be a bit challenging. To keep the meatballs round during cooking, freeze them for 15 minutes on a baking sheet after shaping them.
- If you don´t knead/shape the meatballs well, they´ll fall apart while cooking them in the pan.
- Return the meatballs to the skillet, coating them with the sauce. Simmer for a few minutes until the meatballs are heated through. Returning the meatballs to the sauce while serving is a great way to ensure they stay moist and flavourful.
- Allow the meatballs to simmer in the sauce for a few minutes. This not only helps to reheat them but also allows the flavours to meld.
- Sprinkle chopped fresh parsley or dill over the meatballs just before serving. It adds a burst of colour and freshness.
- You can roll out the meatballs, cover and refrigerate them for 2 days before serving and then follow the recipe as outlined.
- You can also freeze the uncooked meatballs. Flash freeze them by placing them in a tray for 1 hour and then transfer them to a freezer bag and freeze up to 3 months.
