Swedish
Köttbullar
Small Swedish meatballs are gently mixed with milk-soaked breadcrumbs, fried in butter, and served with a creamy pan gravy. Mashed potatoes, lingonberry jam, and quick pressed cucumber make the plate feel properly Swedish.
Watch it madeDW Food · 4:46
Ingredients
- Mixed minced beef and pork250g
- Fresh breadcrumbs3 tbsp
- Whole milk75ml
- Yellow onion, finely chopped1 small
- Butter2 tbsp
- Egg, lightly beaten1/2
- Fine salt3/4 tsp
- Ground white pepper1/4 tsp
- Ground allspice1 pinch
- Potatoes, peeled and cut into chunks400g
- Warm milk for mashed potatoes75ml
- Butter for mashed potatoes1 tbsp
- Beef stock200ml
- Double cream100ml
- Plain flour1 tbsp
- Swedish soy sauce or dark soy sauce1 tsp
- Lingonberry jam3 tbsp
- Cucumber, thinly sliced1/2
- White vinegar2 tbsp
- Water2 tbsp
- Sugar1 tbsp
- Chopped dill1 tbsp
Method
- Stir the breadcrumbs and 75ml milk together in a bowl and let them swell for 10 minutes.
- Melt 1 teaspoon butter in a small pan and cook the chopped onion gently until soft but not browned, then let it cool.
- Mix the minced meat, soaked breadcrumbs, cooled onion, beaten egg, salt, white pepper, and allspice just until combined.
- With damp hands, shape the mixture into small meatballs about 2.5cm wide and place them on a plate.
- Toss the cucumber with a small pinch of salt, place a light weight on top, and let it press for 15 minutes.
- Stir the vinegar, water, sugar, and dill together until the sugar dissolves, then drain the cucumber and mix it into the pickling liquid.
- Boil the potatoes in salted water until tender, about 18 minutes.
- While the potatoes cook, fry the meatballs in 1 tablespoon butter over medium heat, turning often, until browned all over and cooked through, about 8 minutes.
- Transfer the meatballs to a warm plate and keep the pan with its browned butter and juices.
- Sprinkle the flour into the frying pan and cook for 1 minute, scraping up the browned bits.
- Whisk in the beef stock a little at a time, then add the cream and soy sauce and simmer until the gravy is smooth and lightly thickened.
- Return the meatballs to the gravy and simmer gently for 3 minutes.
- Drain the potatoes, mash them with 75ml warm milk and 1 tablespoon butter, and season with salt to taste.
- Serve the köttbullar with mashed potatoes, cream gravy, lingonberry jam, and the pressed cucumber.
Common questions
Can I substitute the mixed beef and pork in Swedish köttbullar?
Yes. Use all beef for a firmer, leaner meatball, or all pork for a softer, richer one. A 50/50 beef-pork mix is closest to classic texture and flavor, but turkey or chicken will be noticeably lighter.
How long do köttbullar take from start to finish?
Plan on about 45–60 minutes total. Breadcrumbs need 10 minutes to soak, onions should cool briefly, and the meatballs usually take around 8 minutes to fry. Mashed potatoes can cook at the same time.
What are the most common mistakes when making köttbullar?
Overmixing the meat makes the meatballs dense, and frying over too high heat can burn the outside before the center cooks. Also, if the breadcrumb-milk mixture is too dry, the meatballs can turn firm and crumbly.
How should I store leftover köttbullar and mashed potatoes?
Cool them quickly, then refrigerate in separate airtight containers for up to 3 days. Reheat meatballs gently in a covered pan or oven with a splash of stock; mash can be loosened with a little warm milk.
What should I serve with Swedish köttbullar?
Serve them with creamy mashed potatoes, beefy gravy or pan juices, and pickled cucumber for sharp contrast. Lingonberry jam is traditional and adds sweetness. A little extra dill on the side also works well.