These authentic Swedish meatballs (Kttbullar) are a comforting staple of Scandinavian cuisine, offering a perfect balance of savory and aromatic flavors. Made with a traditional blend of beef, pork, and veal, the meat mixture is kept tender and moist by soaking bread crumbs in milk. A hint of nutmeg and white pepper provides the distinctive warm spice profile that defines this dish. The meatballs are first pan-fried to achieve a golden-brown crust, then gently simmered in a velvety gravy made from the pan drippings, flour, and stock. This method infuses the meat with deep flavor while keeping the texture incredibly soft. Ideal for cozy family dinners or festive gatherings, these meatballs pair beautifully with lingonberry jam, mashed potatoes, or egg noodles.
Swedish Meet Balls (Kottbullar
Description
These authentic Swedish meatballs (Kttbullar) are a comforting staple of Scandinavian cuisine, offering a perfect balance of savory and aromatic flavors. Made with a traditional blend of beef, pork, and veal, the meat mixture is kept tender and moist by soaking bread crumbs in milk. A hint of nutmeg and white pepper provides the distinctive warm spice profile that defines this dish. The meatballs are first pan-fried to achieve a golden-brown crust, then gently simmered in a velvety gravy made from the pan drippings, flour, and stock. This method infuses the meat with deep flavor while keeping the texture incredibly soft. Ideal for cozy family dinners or festive gatherings, these meatballs pair beautifully with lingonberry jam, mashed potatoes, or egg noodles.Ingredients
Directions
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Grind the beef, pork, and veal together three times to ensure a fine, uniform texture.
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In a large bowl, combine the ground meat mixture with eggs, bread crumbs, milk, salt, pepper, and ground nutmeg. Mix thoroughly until just combined.
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Form the mixture into small, uniform meatballs, approximately 1 to 1.5 inches in diameter.
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Heat the shortening in a large skillet over medium-high heat until hot.
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Brown the meatballs in the hot shortening, turning occasionally to ensure all sides are golden brown.
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Remove the browned meatballs from the skillet and transfer them to a larger, deeper pan or Dutch oven.
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Reduce heat to medium. Add 1/2 cup of flour to the skillet with the remaining fat, stirring constantly to create a roux and prevent scorching. Cook for about 1 minute.
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Gradually whisk in enough water or stock to the flour mixture to create a smooth, thin gravy. Bring to a simmer.
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Pour the prepared gravy over the meatballs in the larger pan.
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Cover and cook gently over low heat for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
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Serve the meatballs hot, spooned generously with the rich gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 839.6kcal
- % Daily Value *
- Total Fat 44.9g70%
- Saturated Fat 16.3g82%
- Cholesterol 274.3mg92%
- Sodium 1250.0mg53%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 3.1g13%
- Sugars 3.5g
- Protein 70.3g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
