Ingredients

• 1 small onion finely minced
• 1/2 pound lean ground beef
• 1/2 pound ground pork
• 1/4 cup breadcrumbs
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 stick butter
• Cornstarch if needed
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 cup milk
• 1 teaspoon soy sauce
• 3 tablespoons heavy cream optional
• 1 tablespoon lingonberry or red currant jam
• 1 teaspoon salt
• 1 teaspoon ground white pepper

Directions

• Meatballs
• In a large cast-iron or non-stick skillet, sauté one diced onion in 1/2 tablespoon butter until translucent. Remove from the pan and place in a bowl of the stand mixer or another large bowl. Let cool to room temperature.
• To the bowl with onions, add the pound of ground beef and pork blend, 1/4 cup breadcrumbs, 1 large egg, 1 teaspoon salt, and 1 teaspoon white pepper.
• Mix, using the paddle attachment on your mixer, on medium-low speed until the meat mixture appears just blended (alternatively, use your hands).
• Roll the meat into medium-size balls (about an inch in diameter).
• Heat the remaining butter until bubbly, but not smoking. Fry the meatballs, often turning, until they're golden brown; transfer to a plate lined with a paper towel.
• Cream Gravy
• Drain off the excess butter from the skillet, leaving 1 tablespoon.
• Over medium-low heat, whisk 2 tablespoons flour in butter until lightly browned, about 1 minute. Gradually stir in 2 cups of beef broth and 1 cup milk, constantly whisking, until slightly thickened.
• Add 1 teaspoon of soy sauce and 2 tablespoons of heavy cream, if using. Return to simmer and cook for a couple of minutes until the gravy thickens.
• Season with 1 teaspoon of each salt and white pepper. Lastly, stir in 1 tablespoon lingonberry jam until well mixed.
• Return the meatballs to the skillet with the sauce and stir to cover and warm thoroughly.
• Garnish with parsley, if desired, and serve immediately.

Notes

• 9-9-25 Full Recipe
• No Changes
• The gravy is the star of this dish!
• Mix the meat blend ahead of time and refrigerate until ready to form and fry.
• Instead of sautéing the onion (it adds more flavor this way), grate it over the bowl to capture its juices.
• If your meat mixture is too moist, add cornstarch to the meat mixture (one tablespoon at a time). It will absorb the extra moisture and keep the meatballs from falling apart.
• If your meat mixture is too dry, keep adding beef stock until the desired consistency.
• Don't over-mix the meatball mixture, or your meatballs will be tough.
• For even fluffier meatballs, soak the breadcrumbs in 3 tablespoon of whipped cream.
• To make meatballs the same size, use a small ice cream scooper or tablespoon-size measuring spoon. You want the meatballs to be about 1-inch (1 oz.) in size. Place all the meat scoops on a baking sheet, then roll each with your hands into a ball. It makes the process much quicker!
• For food safety, meatballs should reach at least 160°F (72°C) of internal temperature; I love this thermometer because it reads the temperature super quickly!
• Don't discard pan drippings after searing the meatballs. They bring the best flavor to the gravy!
• Can't find lingonberry jam? Substitute it with red or black currant jam.
• Swedish Svenska Köttbullar: A Beloved Meatball Dish
• Svenska Köttbullar, also known as Swedish Meatballs, is a traditional and iconic dish in Swedish cuisine. These delicious meatballs are typically made from a mixture of ground meat, breadcrumbs, and spices, and are often served with a creamy bechamel sauce, lingonberry jam, and boiled potatoes.
• Description:
• Svenska Köttbullar are small, round meatballs made from a mixture of ground beef and pork, combined with breadcrumbs, onions, and spices like allspice and nutmeg. The meatballs are usually browned in a pan and then served with a rich bechamel sauce, lingonberry jam, and boiled potatoes. The dish is often garnished with chopped fresh parsley or dill.
• History:
• The origins of Svenska Köttbullar are unclear, but it's believed that the dish was influenced by Turkish cuisine, which was introduced to Sweden through trade and cultural exchange in the 17th and 18th centuries. The meatball concept was likely adapted and modified to suit Swedish tastes and ingredients.
• Royal Influence: One story behind the dish's popularity is that it was served at the royal court in Sweden during the 18th century. The meatballs were likely inspired by the Turkish köfte, which was a popular dish among the Ottoman Empire's elite.
• Traditional Cuisine: Over time, Svenska Köttbullar became a staple in Swedish cuisine, particularly in traditional home cooking. The dish was often served at family gatherings, holidays, and special occasions.
• Cultural Significance:
• Svenska Köttbullar is a beloved dish in Sweden, evoking feelings of warmth, comfort, and nostalgia. The dish is often associated with traditional Swedish cuisine and is a popular choice for holidays like Christmas and Midsummer.
• Preparation:
• To prepare Svenska Köttbullar, a mixture of ground meat, breadcrumbs, and spices is formed into small meatballs, which are then browned in a pan. The meatballs are typically served with a creamy bechamel sauce, lingonberry jam, and boiled potatoes.
• Variations:
• While the traditional recipe remains popular, variations of Svenska Köttbullar can be found in modern Swedish cuisine. Some recipes may include additional ingredients like cream, wine, or different spices, which add depth and complexity to the dish.
• Svenska Köttbullar is a delicious representation of Swedish cuisine's emphasis on comfort food, tradition, and community. This traditional meatball dish is a testament to Sweden's rich cultural heritage and its people's love for hearty, flavorful food.

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