Svenska Kottbullar directly translate to Sweidsh Meatballs” that are a blend of pork and beef blended with the perfect amount of spices. I have loved a good Swedish meatball since long before IKEA sold them at every check out. Make these your own. I often add FINELY diced red pepper, FINELY diced shallots and Beech mushrooms.
Swedish meatballs are a Christmas tradition in many families. Personally, we like to double or even triple the recipe and serve it directly from the slow cooker. Leftover meatballs are even better the next day!
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) serves 6
2 slices stale day-old white bread, crumbled
½ cup heavy cream
1 tablespoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound FINELY ground pork
1 LARGE egg
1 tablespoon brown sugar, optional
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger, optional
1 tablespoon butter
¼ cup chicken broth
3 tablespoons AP flour, as needed
2 cups beef broth, as needed
1 cup sour cream
- Preheat the oven to 350°.
- Place bread crumbs into a small bowl.
- Mix in cream and allow to stand 10 minutes until crumbs absorb the cream completely.
- Melt 1 tablespoon butter in a skillet over medium heat.
- Add onion, sautéing 10 minutes or so until light brown. Transfer onion to a mixing bowl.
- Add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl.
- Gently fold in the bread crumb and cream mixture.
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls.
- Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
- Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake 40 minutes until meatballs are tender, about 40 minutes.
- Remove meatballs to a serving dish.
- Pour pan drippings into a saucepan over medium heat.
- Whisk flour into drippings until smooth.
- Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
- Bring gravy to a simmer, whisking constantly for 5 minutes, until thickened.
- Just before serving, whisk in sour cream.
- Season with salt and black pepper.
- Serve gravy with meatballs.