Traditional Swedish Kottbullar (Meatballs) Recipe

Kottbullar are traditional Swedish meat balls consisting of a combination of beef and pork which are cooked by frying. Besides meat, the main components of the meatballs include a binder, a liquid and a seasoning.

The ingredients are rolled into balls and cooked before serving with other components, often including a sauce. It’s eaten as a main meal.

The most common meat combination is beef and pork, but some meat balls are made with only one type of meat. Older recipes in particular include veal in the meat blend. The binder which keeps the meatballs from falling apart includes breadcrumbs, eggs, potato starch or even mashed potatoes.

Eggs double up as liquid but other common choices are stock, cream or milk. Last, the seasonings used are commonly mustard and allspice. Traditional flavors have stronger profiles like onions, liver pate, wine and mushrooms.

Traditional kottbullar is typically served with a starch such as potatoes, pickled cucumber and two sauces, one sweet and one savory. Chunky lingonberry sauce is the favorite to add sweetness and a creamy gravy for the meatballs itself.

Origin and CulturalSignificance

‘Kottbullar’ means meatballs but refers only to the Swedish version. In 2018, the Swedish government announced that kottbullar originated from Turkey and was brought to Sweden by King Karl XII circa the 18^th century.

Many offended Swedes argue that the kottbullar they love is based on the recipe of Tore Wretman, a pillar of Swedish cuisine, making the meatballs indeed, Swedish.

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Swedish Kottbullar Recipe

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Kottbullar is a Swedish meat ball consisting of a combination of beef and pork which are cooked by frying. Besides meat, the main components of the meatballs include a binder, a liquid and a seasoning.

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Ingredients

• Onion (small, finely minced) - 1
• Beef (lean, ground) - ½ lb
• Pork (ground) - ½ lb
• Breadcrumbs - ¼ cup
• Egg (large) - 1
• Salt - 1 tsp
• White pepper (ground) - 1 tsp
• Butter - 1 stick
• Cornstarch - if needed

Cream Gravy

• All-purpose flour - 2 tbsp
• Beef stock - 2 cups
• Milk - 1 cup
• Soy sauce - 1 tsp
• Heavy cream, optional - 2 tbsp
• Lingonberry or red currant jam - 1 tbsp
• Salt –- 1 tsp
• White pepper (ground) - 1 tsp

Instructions

1. In a large cast-iron pan or non-stick skillet, sauté one diced onion in ½ tablespoon butter until translucent.
2. Remove from the pan and place in a bowl of the stand mixer or another large bowl.
3. Let cool to room temperature.
4. To the bowl with onions, add the pound of ground beef and pork blend, ¼ cup breadcrumbs, 1 large egg, 1 tsp salt, and 1 tsp white pepper.
5. Mix, using the paddle attachment on the mixer, on medium-low speed until the meat mixture appears just blended (alternatively, use hands).
6. Roll the meat into medium-size balls (about an inch in diameter).
7. Heat the remaining butter until bubbly but not smoking.
8. Fry the meatballs, often turning, until they're golden brown, transfer to a plate
   lined with a paper towel.
   Cream Gravy
9. Drain off the excess butter from the skillet, leaving behind 1 tablespoon.
10. Over medium-low heat, whisk 2 tablespoons flour in butter until lightly browned, about 1 minute.
11. Gradually stir in 2 cups of beef broth and 1 cup milk, constantly whisking, until slightly thickened.
12. Add 1 tsp of soy sauce and 2 tbsp of heavy cream, if using.
13. Return to simmer and cook for a couple of minutes until the gravy thickens.
14. Season with 1 tsp of each salt and white pepper.
15. Lastly, stir in 1 tbsp lingonberry jam until well mixed.
16. Return the meatballs to the skillet with the sauce, stir to cover and warm thoroughly.
17. Garnish with parsley, if desired, and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 220mgSodium: 1817mgCarbohydrates: 30gFiber: 3gSugar: 14gProtein: 39g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.