Swedish Meatballs Svenska Kottbullar (Print Version)
Juicy pork and beef balls with creamy brown gravy, perfect for cozy family meals.
# Ingredients You'll Need:
→ Bread and Dairy
01 -
2 slices day-old white bread, crumbled
02 -
½ cup heavy cream
03 -
½ (8-ounce) container sour cream
→ Meat and Eggs
04 -
⅔ pound ground beef
05 -
⅓ pound finely ground pork
06 -
1 large egg
→ Aromatics and Seasonings
07 -
1 small onion, minced
08 -
1 tablespoon brown sugar (optional)
09 -
1 teaspoon salt
10 -
¼ teaspoon ground black pepper
11 -
¼ teaspoon ground nutmeg
12 -
¼ teaspoon ground allspice
13 -
⅛ teaspoon ground ginger (optional)
→ Cooking Fats and Liquids
14 -
1 teaspoon butter
15 -
1 tablespoon butter
16 -
¼ cup chicken broth
17 -
3 tablespoons all-purpose flour
18 -
2 cups beef broth
# Step-by-Step Instructions:
01 -
Place crumbled bread in a small bowl and combine with heavy cream. Let stand for about 10 minutes until the crumbs absorb the cream.
02 -
Melt 1 teaspoon butter in a skillet over medium heat. Add minced onion and cook, stirring frequently, until lightly browned, approximately 10 minutes. Transfer to a mixing bowl.
03 -
Into the bowl with onions, add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ground ginger. Incorporate bread crumbs and cream mixture gently until just combined.
04 -
Heat 1 tablespoon butter in a large skillet over medium heat. Shape meat mixture into approximately 1½ tablespoon portions per meatball. Place meatballs in skillet and cook, turning regularly, until browned on all sides, about 5 minutes. Interior will remain pink.
05 -
Arrange browned meatballs in a baking dish and pour chicken broth over. Cover with foil and bake in a preheated 350°F (175°C) oven until tender, roughly 40 minutes. Transfer meatballs to a serving dish afterward.
06 -
Pour pan drippings into a saucepan over medium heat. Whisk in all-purpose flour until smooth. Gradually add beef broth to reach about 2½ cups total liquid, whisking constantly.
07 -
Bring the gravy to a gentle simmer, whisking continuously until thickened, about 5 minutes.
08 -
Just before serving, whisk sour cream into the gravy. Season with salt and black pepper to taste. Serve warm alongside the meatballs.
# Extra Tips & Details:
01 -
Meatballs can be kept warm in a slow cooker and often improve in flavor the next day. For leftovers, reserve brown gravy and add sour cream when reheating.