Svenska Kottbullar (Swedish Meatballs)
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5
4 reviews
Excellent
Svenska Kottbullar (Swedish Meatballs)
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Easy and classic, lightly spiced Swedish meatballs in a creamy sauce.
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Ingredients
For the Meatballs
- 1 lb ground beef (we prefer organic, grass-fed, 95% lean)
- 1 onion diced
- ½ c panko bread crumbs
- 2 egg
- ¼ tsp ground nutmeg
- ½ tsp ground allspice
- salt (to taste)
- black pepper to taste, ground
For the Sauce
- 2 Tbsp butter salted
- ¼ c all-purpose flour unbleached
- 2 c beef broth (we prefer low sodium)
- 1 c heavy whipping cream
- salt (to taste)
- black pepper to taste, ground
Instructions
For the Meatballs
- Preheat the oven to 375°F.
- In a large bowl, combine all of the ingredients. Use a wooden spoon or clean hands to blend ingredients until well-combined. Roll walnut-sized meatballs and place them on a parchment-lined baking sheet.
- Bake meatballs at 375°F for 35 minutes or until done. They should be firm to the touch when they are done. If you aren’t sure, you can slice open one of the meatballs. They should not be pink in the center at all.
- While the meatballs bake, make the sauce.
For the Sauce
- Use a pan that will allow you to have all of the meatballs in the pan in a single layer. If not, you can do this in batches. Melt the butter over medium heat. Whisk in the flour until a smooth roux forms. Pour in the beef broth and cream. Simmer, whisking constantly until thickened, approximately 5 minutes. Place the meatballs in the thickened sauce and turn to coat.
- Serve hot. We served our Svenska Kottbullar with Janssons Frestelse, a potato-anchovy casserole, on the side and a Morotskaka, Swedish carrot cake, for dessert. Smaklig måltid!
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User Reviews
Overall Rating
5
4 reviews
Excellent
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