Swedish meatballs, known as köttbullar in Swedish, are a beloved dish in Sweden and around the world. They are made from a mixture of ground beef and pork, breadcrumbs, egg, onion, milk, and seasonings. The meatballs are browned and then simmered in a creamy gravy. Served with mashed potatoes and lingonberry jam, they make a comforting and hearty meal.
What types of meat are used in traditional Swedish meatballs?
The most common meats used in traditional Swedish meatballs are a mix of ground beef and ground pork. Using both meats provides the right balance of fat and flavor. Ground beef lends richness and body, while the pork adds moisture and a delicate sweetness.
For the beef, many Swedish recipes call for a mix of beef chuck and sirloin. Chuck provides fat and flavor, while sirloin lends tenderness. When mixing meats, a ratio of about 80% beef to 20% pork is common.
In Sweden, meatballs may also be made with venison, reindeer, moose, or other game meats. But outside of Sweden, ground beef and pork are typically used for their wide availability.
What cut of beef is best?
Chuck beef is considered the best cut of beef for Swedish meatballs. Chuck comes from the shoulder area and contains a good amount of fat, which helps the meatballs stay tender and moist during cooking. Chuck also has a high concentration of myoglobin that gives the meatballs a rich, beefy flavor.
Chuck roast or stew meat are good affordable options. Ground sirloin can also be added to the mix. Stay away from extra lean ground beef, as meatballs made solely with this can become dense and dry.
What ingredients bind the meatballs?
A binding agent helps hold the meatballs together so they don’t crumble during cooking. Traditional Swedish meatballs use regular white breadcrumbs as the binder. Fresh breadcrumbs are ideal, but panko or dry breadcrumbs work too. The starch from the bread soaks up moisture from the other ingredients and acts as a glue to bind everything together.
Other common binders are eggs, milk, or cream. The proteins in eggs help create structure, while the milk/cream adds moisture. A combination of breadcrumbs and egg/milk is often used for the best binding power.
How much breadcrumb is used?
About 1/2 to 3/4 cup of breadcrumbs is typical for every 1 pound of ground meat. The exact amount can vary based on how much moisture is in the other ingredients. More breadcrumbs may be needed if using extra lean meats.
In general, start with 1/2 cup breadcrumbs for every pound of meat. Mix everything together and do a test patty to check if the consistency holds together well. If the test patty is too soft, gradually add more breadcrumbs a tablespoon at a time until the mixture firms up.
What kind of milk is used?
Whole milk or dairy cream are traditionally used in Swedish meatballs. The fat content helps keep the meatballs moist and tender. Whole milk has around 3.5% fat while heavy cream has 36-40% fat.
Low fat or nonfat milk can also be used, but may produce drier, denser meatballs. For best results, opt for whole milk or cream. If substituting, use about 1/4 to 1/3 cup liquid per pound of meat.
What other seasonings are used?
In addition to salt and pepper, traditional Swedish meatballs contain nutmeg and allspice as the main seasonings. These warm spices complement the flavors of the meat perfectly.
Here are some typical seasonings and amounts per 1 pound of ground meat:
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Onion is also key for flavor. About 1/2 cup finely diced onion per pound of meat is standard. Some recipes also include garlic, but onion is most authentic.
What’s the full recipe for traditional Swedish meatballs?
Here is an authentic recipe for classic Swedish meatballs:
Ingredients:
- 1 pound ground beef (80% lean)
- 1/4 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/2 cup whole milk or heavy cream
- 1 large egg
- 1/2 cup finely diced onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Instructions:
- In a large bowl, combine the ground beef, pork, breadcrumbs, milk, egg, onion, salt, pepper, nutmeg and allspice until well-mixed.
- With damp hands, roll mixture into 1 1/2 inch balls. Place on a parchment-lined baking sheet.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add meatballs in a single layer and cook, turning frequently, until browned on all sides, about 8-10 minutes. Transfer to a plate.
- Pour off excess fat from skillet. Add 1 cup beef broth and 2 tablespoons cream to skillet. Bring to a simmer, scraping up any browned bits. Return meatballs to skillet and simmer for 10 minutes.
- Serve meatballs and gravy with mashed potatoes and lingonberry jam.
This makes around 20 traditional Swedish meatballs. The recipe can easily be doubled for a larger batch.
What is the best way to form the meatballs?
Using damp hands is best for shaping the meatball mixture into smooth rounds. The moisture on your hands will keep the mixture from sticking as you roll. Scoop up a generous tablespoon of mixture and gently roll between palms to form a 11⁄2 inch ball.
Rolling smaller balls may cause them to dry out faster when cooking. Larger balls may not cook through fully. Aim for around 1 1/2 inches for the ideal size and texture.
Should meatballs be fried or baked first?
Traditionally, Swedish meatballs are first fried in a skillet to brown the exterior, then finished simmering in the gravy. Frying forms a nice crust while retaining a tender, moist interior. Pan frying also builds fond in the skillet that enriches the gravy.
Baking alone can make the surface dry and won’t provide those flavorful browned bits. For authentic Swedish meatballs, do a quick pan fry followed by a gentle simmer.
What liquid is used for the gravy?
The traditional gravy for Swedish meatballs is based on beef broth. This provides meaty flavor that complements the meatballs perfectly. Beef broth is combined with cream to create a silky, comforting sauce.
Chicken broth can be substituted if needed, but beef broth is ideal. For the cream, a mixture of heavy cream and sour cream provides a nice tangy richness. Thickening the gravy with a roux or cornstarch helps it coat the meatballs beautifully.
How are lingonberries traditionally served with meatballs?
Bright red lingonberry jam is the classic Swedish accompaniment to meatballs. Lingonberries offer a delicious sweet-tart balance to the savory meatballs and gravy.
Lingonberry jam is spooned directly onto the plate alongside the meatballs, mashed potatoes and gravy. A dollop or two is usually sufficient. Some people also like to spoon a bit of jam directly over the meatballs.
Fresh or frozen lingonberries can also be used instead of jam. Simply crush them slightly with a fork and heat through to serve warm.
Are Swedish meatballs served over noodles?
In Sweden, meatballs are traditionally served with mashed potatoes known as pressgurka. Pasta or egg noodles are not as common.
However, in America, many Swedish meatball recipes call for serving them over egg noodles. The noodles soak up the tasty gravy beautifully. So while not authentic, noodles can be used and are quite tasty if desired.
Should the meatballs be dense or light?
Ideal Swedish meatballs have a delicate, tender texture. They should be light and delicate rather than dense and heavy.
To achieve this, avoid overpacking the mixture when shaping the balls. Use a light touch and handle the meat gently. This will yield the tenderest texture.
Binding with breadcrumbs rather than extra egg also contributes to a lighter texture. Make sure not to overbake or overcook, as this can make them dense.
What sides pair well with Swedish meatballs?
In addition to mashed potatoes and lingonberry jam, here are some other excellent sides for serving with Swedish meatballs:
- Buttered egg noodles – The noodles soak up the gravy beautifully.
- Steamed green beans – A fresh veggie pairing.
- Quick pickled cucumbers – The tangy crunch pairs nicely.
- Mashed root vegetables like rutabaga or turnip – Delicious alternatives to regular mashed potatoes.
- Homemade flatbread – Great for dipping in the gravy.
Focus on accompaniments that complement the rich, savory meatballs without overpowering their flavor. Simple preparations allow the meatballs to shine.
How can the meatballs be made gluten-free?
To make gluten-free Swedish meatballs, simply swap out the regular breadcrumbs for gluten-free panko or breadcrumbs. You can also use finely ground oats or almond flour instead of breadcrumbs.
For binding the meatballs, use eggs and milk only without any breadcrumb substitute. Additional egg and milk provides moisture and binding power in the absence of breadcrumbs.
You may need to add slightly more liquid to the meatball mixture since breadcrumbs normally absorb a good amount of moisture. But with a few minor tweaks, the meatballs can easily be prepared gluten-free.
Can the recipe be made vegan?
To make vegan Swedish meatballs, replace the beef and pork with an equal amount of soy crumbles orYour assistant needs more context to provide a substantive response about adapting this recipe to be vegan-friendly. Some key considerations would include:
- Substituting the ground beef and pork with a vegan meat substitute like soy crumbles, vital wheat gluten seitan, or mushrooms.
- Using vegan breadcrumbs or ground flaxseed as a binder instead of eggs and dairy.
- Replacing the beef broth with vegetable broth.
- Omitting the cream and sour cream, or using vegan versions.
- Serving with egg-free noodles like chickpea pasta instead of egg noodles.
- Making sure any pre-made components like broths, worcestershire sauce, etc are vegan.
With some creative substitutions, Swedish meatballs can certainly be enjoyed by vegans as well. But the exact ingredients would depend on personal preferences and availability of products.
What are some common types of Swedish meatballs besides the traditional style?
Here are some other popular variations on Swedish meatballs:
Creamy Swedish Meatballs
This version uses more cream for an ultra-rich and creamy gravy. Double cream, sour cream, and/or cream cheese are used in larger amounts.
Baked Swedish Meatballs
Instead of pan frying, the meatballs are baked in the oven either on a sheet pan or in a casserole dish topped with gravy.
Swedish Turkey Meatballs
Lean ground turkey is used instead of beef/pork for a lighter version.
Swedish Chicken Meatballs
Ground chicken makes these meatballs extra tender and mild in flavor.
Swedish Meatball Soup
Meatballs are simmered right in the broth along with veggies for a comforting one-pot soup.
Swedish Meatball Sandwiches
Meatballs and gravy are served slider-style on soft rolls for handheld comfort food.
The possibilities are endless! Use your favorite meat or get creative with the sauce and accompaniments.
What are good tips for making Swedish meatball gravy from scratch?
Here are some tips for making perfect Swedish meatball gravy:
- Simmer meatballs in broth as the base. This infuses meaty flavor into the gravy.
- Make a roux with equal parts butter and flour to thicken the gravy.
- For extra richness, add heavy cream, sour cream, or cream cheese once gravy has thickened.
- Stir in Dijon mustard and Worcestershire sauce for savory depth.
- Let gravy simmer for 10-15 minutes to meld flavors and reach desired consistency.
- Taste and season with additional salt, pepper, or nutmeg as needed.
- If gravy gets too thick, thin to desired consistency with extra broth.
- For completely smooth gravy, blend with an immersion blender after cooking.
Conclusion
Swedish meatballs are a cherished recipe inspiring many different renditions across cultures. But at their core, traditional Swedish meatballs contain a mixture of ground beef and pork, bound with breadcrumbs and egg, seasoned with nutmeg and allspice, and simmered gently in a creamy gravy. When served alongside mashed potatoes and bright lingonberry jam, these tender meatballs become an iconic Swedish comfort food enjoyed around the world.