Kottbullar: Swedish Meatballs with Creamy Gravy

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Ever tried making meatballs and ended up with dry, sad little lumps? 😅

Swedish meatballs are the ultimate comfort food, but they can be tricky to get just right.

Get ready to wow your taste buds with this foolproof recipe for Kottbullar with creamy gravy. 🌟

The Magic of This Recipe

What makes Swedish meatballs so special? It’s all about the balance. The meatballs are tender, juicy, and packed with flavor, while the creamy gravy is rich, velvety, and just a little bit tangy. Together, they create a dish that’s pure comfort in every bite.

This recipe stays true to tradition but adds a few modern twists to make it easier for home cooks. The secret is in the mix of ground meats and the addition of breadcrumbs soaked in milk – this keeps the meatballs moist and tender. Plus, the gravy is made with a roux base, ensuring it’s smooth and lump-free.

Whether you’re serving these at a cozy dinner or as part of a festive spread, these Kottbullar will steal the show. And don’t worry – we’ve got tips to help you avoid common pitfalls, so you’ll nail it on the first try.

Essential Ingredients for Success

• 500g ground beef – Use 80/20 for the best balance of flavor and juiciness.
• 250g ground pork – Adds richness and keeps the meatballs tender.
• 1/2 cup breadcrumbs – Soak them in milk to create a panade, which keeps the meatballs moist.
• 1/2 cup milk – Whole milk works best for richness.
• 1 small onion, finely grated – Grating ensures the onion blends seamlessly into the meat mixture.
• 1 egg – Acts as a binder to hold everything together.
• 1 tsp salt – Don’t skimp on seasoning!
• 1/2 tsp black pepper – Adds a subtle kick.
• 1/4 tsp nutmeg – A classic Swedish meatball spice.
• 2 tbsp butter – For frying the meatballs and making the gravy.
• 2 tbsp flour – The base for the creamy gravy.
• 2 cups beef broth – Use low-sodium to control the saltiness.
• 1/2 cup heavy cream – Adds richness and a silky texture to the gravy.
• 1 tbsp soy sauce – A secret ingredient for depth of flavor.
• 1 tsp Dijon mustard – Adds a tangy note to the gravy.

Cooking Instructions

1. Prepare the meatball mixture: In a large bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes. Add the ground beef, ground pork, grated onion, egg, salt, pepper, and nutmeg. Mix gently until just combined – overmixing can make the meatballs tough.
2. Shape the meatballs: Use a tablespoon or small scoop to portion the mixture. Roll into 1-inch balls (about 20-24 meatballs). Pro tip: Wet your hands slightly to prevent sticking.
3. Cook the meatballs: Heat 1 tbsp butter in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until golden on all sides (about 8-10 minutes total). They don’t need to be fully cooked yet – they’ll finish in the gravy. Remove and set aside.
4. Make the gravy: In the same skillet, melt the remaining 1 tbsp butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the pan. Stir in the heavy cream, soy sauce, and Dijon mustard. Simmer until thickened, about 5 minutes.
5. Finish the meatballs: Return the meatballs to the skillet, coating them in the gravy. Simmer for another 5-7 minutes, or until the meatballs are cooked through.
6. Serve: Garnish with fresh parsley if desired, and serve with mashed potatoes, lingonberry jam, or buttered noodles.

Common Cooking Mistakes

• Overmixing the meat: This can make the meatballs dense and tough. Mix just until combined.
• Using cold ingredients: Let the meat and milk come to room temperature before mixing – it helps everything bind better.
• Skipping the panade: Soaking the breadcrumbs in milk is crucial for tender meatballs.
• Overcrowding the pan: Cook the meatballs in batches to ensure even browning.
• Not thickening the gravy enough: Let the gravy simmer until it coats the back of a spoon – patience is key!

Tips for Success

Here are some pro tips to take your Swedish meatballs to the next level:

• Use a mix of meats: Beef and pork together create the perfect balance of flavor and texture.
• Grate the onion: This ensures it blends seamlessly into the meat mixture without overpowering it.
• Don’t skip the nutmeg: It’s a classic Swedish meatball spice that adds warmth and depth.
• Let the gravy simmer: This allows the flavors to meld and the sauce to thicken properly.
• Serve with lingonberry jam: The sweet-tart flavor pairs perfectly with the rich meatballs and gravy.

Your Recipe Questions

• Can I use all beef instead of a mix? Yes, but the pork adds richness and tenderness. If using all beef, opt for 85/15 or 90/10 to avoid dryness.
• Can I make these ahead of time? Absolutely! Cook the meatballs and gravy, then store in the fridge for up to 2 days. Reheat gently on the stovetop.
• Can I freeze them? Yes! Freeze cooked meatballs and gravy in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• What can I substitute for lingonberry jam? Cranberry sauce or red currant jelly are great alternatives.
• Can I bake the meatballs instead of frying? Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. Finish in the gravy.
• What’s the best side dish? Mashed potatoes, buttered noodles, or roasted vegetables all pair beautifully.

Let’s Start Cooking

Ready to impress your family or guests with the ultimate comfort food? This Kottbullar recipe is your ticket to meatball mastery. 🌟

Grab your ingredients, roll up your sleeves, and let’s get cooking. Don’t forget to share your creations with us – we’d love to see your Swedish meatball success stories!