Swedish Meatballs (Köttbullar) with Cream Sauce

Tradition and Origin

Köttbullar (Swedish meatballs) is an iconic dish from Sweden, cherished not only at home but also in restaurants and supermarkets across the country, particularly at IKEA, where they are served with a famous cream sauce. This dish is a cornerstone of Swedish cuisine and is often associated with festive meals or large family gatherings. Traditionally, Köttbullar is served with boiled or mashed potatoes and lingonberry jam, which adds a sweet touch to balance the richness of the meat and the creamy sauce.

The origin of Köttbullar dates back several centuries, and while it is now a typically Swedish dish, similar versions can be found in other Nordic countries. It is believed that the Swedes adapted older recipes influenced by Ottoman cuisine, especially the method of cooking minced meat in small balls.

Swedish Meatballs with Cream Sauce (Köttbullar med Gräddsås)

Ingredients for the Köttbullar:

• 500 g lean ground beef
• 250 g ground pork
• 1 finely chopped onion
• 1 crushed garlic clove
• 100 g bread crumbs or crushed bread
• 1 egg
• 5 tablespoons of milk
• Salt and pepper, generously
• Butter or oil for cooking

Ingredients for the cream sauce:

• 40 g butter
• 40 g flour
• 150 ml vegetable broth
• 150 ml beef broth
• 150 ml 35% cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

For the Köttbullar:

1. In a large bowl, combine the ground beef, ground pork, finely chopped onion, crushed garlic, bread crumbs (or crushed bread), egg, and milk. Season generously with salt and pepper.
2. Mix with your hands until the mixture is smooth and homogeneous.
3. Shape the mixture into small meatballs (about the size of a walnut). Place them in the refrigerator to firm up, ideally for 2 hours.
4. Heat a little butter or oil in a pan over medium heat. Brown the meatballs until they are golden on the outside and cooked through (about 10 to 15 minutes, depending on their size).
5. Once browned, transfer the meatballs to an oven-safe dish and bake at 160-180°C for about 30 minutes.

For the cream sauce:

1. Melt the butter in a saucepan over medium heat. Add the flour and stir to form a roux. Cook for about 2 minutes while stirring constantly.
2. Gradually add the vegetable broth and beef broth, stirring continuously to avoid lumps.
3. Add the cream, soy sauce, and Dijon mustard. Increase the heat slightly to let the sauce thicken to the desired consistency.
4. Season with salt and pepper to taste.

Serving:

Serve the Köttbullar hot with the cream sauce.

Köttbullar with cream sauce is traditionally served with boiled or mashed potatoes and lingonberry jam.

Bon appétit!