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Swedish Meatballs (Köttbullar)

Swedish Meatballs (Köttbullar)

5 from 1 vote
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Ingredients
  

Meatball Mixture

  • 1 lb ground beef 85/15 or 90/10
  • 1 lb ground pork
  • 1/2 large Yellow Onion finely minced
  • 5 cloves Garlic finely minced
  • 1/2 cup unseasoned bread crumbs
  • 1/2 tsp all spice
  • 1/2 tsp nutmeg
  • 2 tsp dried parsley
  • 2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 2.5 tbsp olive oil 1/2 tbsp is for sautéing the onions and garlic and then the other 2 tbsp is for pan frying the meatballs and brown them on all sides

Meatball Gravy

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 3 cups Beef Broth
  • 1 cup Heavy Cream
  • 1 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Yellow Mustard
  • 1/4 tsp All Spice

Instructions
 

Meatballs

  • In a large pan heat up 1/2 tbsp of olive oil on medium heat. Once it is hot, add your finely minced onions and garlic and saute them until slightly golden brown. Once they are golden, turn off the heat and set aside.
  • Add all of your meatball mixture ingredients to a large bowl except for the olive oil.
  • Add your browned onions and garlic to the meatball mixture.
  • Set up a large baking sheet, lined with either aluminum foil or parchment paper so that you can lay your meatballs down after you have rolled them.
  • Using your hands, gently combine all of the ingredients. You can use a spoon, but your hands are best. Use a cookie dough scooper, make 1.5 inch meatballs. You should get somewhere around 35 meatballs small meatballs. The smaller the better, as they will cook faster.
  • Heat your 2 tbsp of olive oil in the pan that you used for the onion and garlic. Heat up the oil, then add half of the meatballs at a time. Brown the meatballs on all sides until they are almost fully cooked and then add them to a large bowl or plate to set aside.
  • Once all of the meatballs are browned, clean out your pan completely so that you can use it to start your gravy and cook your meatballs in it. If you don't clean it, your gravy may be dark and oily.

Gravy

  • Melt 4 tbsp of butter in the pan on medium low heat. Add the flour and mix it well to get out the clumps and make sure the flour is completely incorporated. You should see it start to get smooth and thick.
  • Add in the broth slowly. Add in 1/2 cup of broth first, and mix it into the flour/butter mixture. You will see it become thick.
  • Add the rest of the broth slowly (mixing well after each 1/2 cup of broth is added). Bring mixture to a slow boil, and then reduce the heat and add in the remaining gravy ingredients.
  • Once all of the gravy ingredients have been added and mixed, add the meatballs into the gravy and let them finish cooking for about 7-10 minutes.
  • Serve over mashed potatoes, rice, or noodles