Swedish meatballs (köttbullar) are a classic Scandinavian dish. These tender meatballs are known for their rich and savory flavor and are often served with a creamy gravy that adds even more depth to the dish. Whether you’re enjoying them at a cozy family dinner or as part of a festive holiday feast, Swedish meatballs are the ultimate comfort food!
Every family has their own recipe or technique for making Swedish meatballs. Look online and you’ll find endless variations. In my family, we have our own unique way of serving Swedish meatballs. Instead of pairing them with a traditional gravy, we offer a variety of mustards and lingonberry sauce to complement their savory flavor.
I encourage you to experiment with different toppings and sides as there are many other ways to enjoy these tasty meatballs. This is my family’s recipe and the one I’ve been eating and making my entire life. I sincerely hope you enjoy this recipe as much as my family and I do!
For a fun variation, try my Swedish Meatball Meatloaf with Lingonberry Glaze!
History of Swedish Meatballs (Köttbullar)
Swedish meatballs have a long history, dating back to the early 18th century. They were first introduced in Sweden by King Charles XII, who returned from his exile in Turkey and brought with him the concept of meatballs. The Swedish people then developed their version of meatballs, which eventually became a staple dish in their cuisine.
In the early 20th century, Swedish meatballs became popular in America, thanks to the influx of Swedish immigrants. Today, they’re a staple dish in many American households and are often served during special occasions.
Can I Make Vegetarian Swedish Meatballs?
Absolutely! We have a few vegetarians in our family who haven’t been able to savor Swedish meatballs for years. Recently, we decided to try using Impossible beef to make a vegetarian version of the meatballs. We used the same recipe we use for regular meatballs, and simply substituted the beef with Impossible beef. To our delight, the vegetarians in our family absolutely loved the result and were thrilled to finally be able to enjoy Swedish meatballs again!
Can I Make Swedish Meatballs Out of Turkey?
Yes! For many years, I didn’t eat beef, which meant that our Swedish meatballs were always prepared with turkey. We followed the same recipe outlined in this article, but simply substituted ground beef with turkey. Now I don’t know which type of meat I prefer because they’re both delicious!
We always use 93% lean ground turkey. You can pan fry them or bake them in the oven at 400°F for 15-20 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
Can I Bake Swedish Meatballs?
Yes! Baking is the cooking method we use because we usually make at least a double batch of meatballs. I mean, who doesn’t want extra Swedish meatballs? Pan frying batch after batch after batch of meatballs is not only a pain, but it’s super time consuming. So we’ll shape all the meatballs, put them on baking pans and throw them in the oven. Cook them at 500°F for 7-10 minutes or until there is no trace of pink inside and the internal temperature reads at least 160°F. Easy.
Ingredients & Substitutions
- Ground beef: I prefer to use an 85/15 blend of ground beef in my meatballs. This ratio of lean meat to fat ensures that the meatballs remain moist without becoming greasy when cooked.
- Breadcrumbs: For this recipe, it’s best to use finely ground breadcrumbs. While my mother prefers seasoned breadcrumbs, I personally opt for panko breadcrumbs that have been processed in a food processor to achieve a finer texture.
- Onions: Back in the day, my mom used reconstituted dried onions when making these meatballs. Nowadays, I prefer using fresh onions, but both options yield excellent results. If you opt for reconstituted dried onions, there’s no need to sauté them.
- Cream: I use heavy cream. It adds moisture to the meatballs which makes them more tender.
- Potato: The potato acts as a binder and also gives the meatballs a softer texture.
- Soy sauce: I like adding soy sauce to the gravy because it adds a bit of saltiness and umami.
- White pepper: I love the floral spiciness of white pepper, but fresh ground black pepper works great in this recipe as well.
How to Make Swedish Meatballs
- In a small skillet, melt 1 Tbsp of butter over medium heat.
- When the foam subsides, add the onions and sauté until they’re soft and translucent but not brown, about 3-4 minutes.
- In a large bowl, combine the onions, mashed potato, breadcrumbs, beef, cream, salt, egg, salt and pepper.
- Mix together with your hands or a spoon until all the ingredients are blended and the mixture is smooth and fluffy.
- Shape the mixture into small balls, about 1 inch in diameter. I find that using a cookie scoop helps ensure you’re scooping equal portions and makes the size and shape of the meatballs more consistent.
- Arrange the meatballs in a single layer on a baking sheet, cover them with plastic wrap and chill for at least 30 minutes to one hour before cooking.
- Preheat the oven to 200°F. (You’ll be using the oven to keep the meatballs warm while making the gravy.)
- Over high heat, melt 2 Tbsp of butter and 2 Tbsp of oil in a large skillet.
- Add the meatballs to the pan about 8-10 at a time. Reduce the heat to medium and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape.
- Let the meatballs cook for about 8-10 minutes, or until the inside is cooked through, adding more butter and oil to the skillet as needed. (There should be no trace of pink inside and the internal temperature should read 160°F.)
- Transfer each finished batch to a casserole dish or baking sheet and place in the oven to keep warm.
- Now it’s time to make the gravy! In a medium saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk to combine. Cook the mixture, whisking constantly, until it turns a light brown color, about 3-4 minutes.
- Gradually add the beef stock to the pan, whisking constantly to prevent lumps from forming.
- Bring the mixture to a simmer and let it simmer, while whisking constantly, until the gravy thickens to your desired consistency.
- Pour in the heavy cream and stir to combine. Let the mixture cook for an additional 2-3 minutes until the cream is fully incorporated and the gravy is heated through.
- Season with salt and pepper to taste.
- Drizzle the gravy over the meatballs and enjoy!
Expert Tips
- Use a cookie scoop: Using a cookie scoop can help you create uniform-sized meatballs, which will cook evenly.
- Chill the mixture: Chilling the meat mixture for at least 30 minutes before forming the meatballs can help the flavors meld together and make the mixture easier to handle.
- Brown the meatballs: Browning the meatballs in a pan before finishing them in the oven can help to create a crisp exterior and seal in the juices.
Can I Make Them Ahead of Time?
Yes, you can absolutely make these meatballs ahead of time. We usually prepare the meatball mixture a day before cooking and store it in a large bowl with plastic wrap in the refrigerator. To keep the mixture fresh, we suggest laying the plastic wrap flat onto the surface of the mixture and pressing it down, which helps prevent air from reaching it.
What to Serve with Swedish Meatballs?
- Swedish meatballs are typically served with mashed potatoes. Try my caramelized onion and horseradish mashed potatoes!
- Lingonberry sauce is another traditional side. If you can’t find lingonberry sauce, cranberry sauce is a delicious substitute. Try my spiced orange cranberry sauce.
- Pickled cucumber salad adds a tart, freshness that compliments the meatballs and gravy.
- Of course your meal wouldn’t be complete without some glögg (Swedish mulled wine)!
- Serve with my Swedish new potatoes with dill and Swedish herring salad (gubbröra) as part of your Midsummer and Christmas feasts!
Learn more about Swedish Midsummer!
Variations
- Vegetarian Swedish Meatballs: Use a plant-based meat substitute, such as Impossible or Beyond Meat, in place of traditional ground meat to make vegetarian Swedish meatballs. You can also substitute vegetable broth for beef broth in the sauce.
- Turkey Swedish Meatballs: Use ground turkey instead of beef and pork to make a lighter version of Swedish meatballs. You can also add herbs like rosemary or thyme for extra flavor.
- Spicy Swedish Meatballs: Add spices like cayenne pepper or chili powder to the meat mixture for a spicy twist on classic Swedish meatballs. You can also add diced jalapeños or hot sauce to the sauce for extra heat.
How to Store Swedish Meatballs
Store Swedish meatballs in the refrigerator in an airtight container for 3-4 days.
Can I Freeze Them?
Yes, you can freeze Swedish meatballs for up to 3 months. Let them cool completely, then place them in a freezer-safe container or zip-top bag. To reheat, thaw in the refrigerator overnight, then reheat in the oven or microwave.
Swedish Meatballs (Köttbullar)
Ingredients
For the meatballs:
- 3 Tbsp butter, unsalted (plus more if needed)
- 4 Tbsp onion, finely chopped
- 1 large boiled potato, mashed (1 cup)
- 3 Tbsp fine dry bread crumbs
- 1 lb ground beef
- ⅓ cup heavy cream
- 1 large egg
- ½ tsp salt
- ⅛ tsp white pepper you can use black pepper instead of white
- 2 Tbsp oil (plus more if needed)
For the gravy:
- 2 Tbsp butter, unsalted
- 2 Tbps all-purpose flour
- 1 cup beef broth
- 1 tsp soy sauce
- ¼ cup heavy cream
Instructions
To make the meatballs:
- In a small skillet, melt 1 Tbsp of butter over medium heat.
- When foam subsides, add onions and sauté until soft and translucent but not brown, about 3-4 minutes.
- In a large bowl, combine onions, mashed potato, breadcrumbs, beef, cream, salt, egg, salt and pepper.
- Mix together with your hands or a spoon until all ingredients are blended and the mixture is smooth and fluffy.
- Shape mixture into small balls, about 1 inch in diameter. I find that using a cookie scoop helps ensure you're scooping equal portions and makes the size and shape of the meatballs more consistent.
- Arrange meatballs in a single layer on a baking sheet, cover them with plastic wrap and chill for at least 30 minutes to one hour before cooking.
- Preheat the oven to 200°F. (You'll be using the oven to keep the meatballs warm while making the gravy.)
- Over high heat, melt 2 Tbsp of butter and 2 Tbsp of oil in a large skillet.
- Add meatballs to the pan about 8-10 at a time. Reduce heat to medium and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape.
- Let meatballs cook for about 8-10 minutes, or until the inside is cooked through, adding more butter and oil to the skillet as needed. (There should be no trace of pink inside and the internal temperature should read 160°F.)
- Transfer each finished batch to a casserole dish or baking sheet and place in the oven to keep warm.
To make the gravy:
- In a medium saucepan, melt the butter over medium heat.
- Once melted, add flour and whisk to combine. Cook mixture, whisking constantly, until light brown color, about 3-4 minutes.
- Gradually add beef stock to the pan, whisking constantly to prevent lumps from forming.
- Bring mixture to a simmer and let it simmer, while whisking constantly, until gravy thickens to your desired consistency.
- Pour in the heavy cream and stir to combine. Let mixture cook for an additional 2-3 minutes until the cream is fully incorporated and the gravy is heated through.
- Season with salt and pepper to taste.
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