Swedish Meatballs Recipe: A Classic Comfort Food
Swedish meatballs, or kötbullar, are a beloved classic, known for their tender texture and rich, savory flavor. This recipe will guide you through creating this iconic dish, perfect for a cozy weeknight dinner or a special occasion. Let's dive in!
Ingredients:
This recipe makes approximately 4 servings. Adjust quantities as needed for larger or smaller groups.
For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (panko recommended)
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
For the Gravy:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons soy sauce (or to taste)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions:
Making the Meatballs:
- Combine Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg. Avoid overmixing, as this can result in tough meatballs.
- Shape the Meatballs: Roll the meat mixture into 1-inch meatballs.
- Brown the Meatballs: Heat a large skillet over medium heat. Add a tablespoon of oil (vegetable or canola) and brown the meatballs on all sides. This step adds significant flavor. Work in batches to avoid overcrowding the pan. Remove the meatballs and set aside.
Making the Gravy:
- Make the Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
- Add Broth: Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, stirring frequently.
- Simmer and Thicken: Reduce heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Add Flavor: Stir in the heavy cream, soy sauce, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
- Combine Meatballs and Gravy: Add the browned meatballs to the gravy. Simmer for another 5-10 minutes, allowing the meatballs to absorb the flavors of the gravy.
Serving Suggestions:
Serve your Swedish meatballs over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley or dill for an extra touch of freshness. Lingonberry jam is a traditional accompaniment, offering a delightful sweet and tart counterpoint to the savory meatballs.
Tips for the Best Swedish Meatballs:
- Don't overmix the meat: Overmixing develops gluten, resulting in tough meatballs. Gently combine ingredients until just incorporated.
- Brown the meatballs thoroughly: Browning the meatballs before adding them to the gravy adds depth of flavor.
- Simmer gently: Low and slow simmering allows the meatballs to cook through and the gravy to thicken properly.
- Taste and adjust seasoning: Seasoning is key! Taste the gravy and adjust the soy sauce, mustard, and Worcestershire sauce to your preference.
Enjoy your delicious homemade Swedish meatballs! This recipe is sure to become a family favorite. Remember to share your culinary creations and tag us in your posts! Happy cooking!
