Easy Swedish Meatballs with Gravy (Köttbullar)

Method5 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 450°F / 230°C. Combine only the meatball ingredients: egg yolk (1 large), ¼ cup cream, breadcrumbs, ground pork (½ pound) and beef (½ pound), grated onion (¼ cup), meatball salt (1 teaspoon), brown sugar, nutmeg (⅛ teaspoon), allspice (¼ teaspoon) and meatball pepper (⅛ teaspoon). Mix on medium-low until combined, then whip on medium about 5 minutes until light and fluffy. Alternatively mix thoroughly by hand instead of using the mixer.

   Uses 1 large egg yolk for meatballs · ¼ cup heavy cream · ¼ cup panko bread crumbs (fresh white bread crumbs are also fine) · ½ pound ground pork · ½ pound ground beef (80-85% lean) · ¼ cup grated onion · 1 teaspoon fine salt · ½ teaspoon packed brown sugar

2. 2

   Step 2: Portion the mixture by tablespoons onto a rimmed baking sheet and roll with damp hands into approximately 28 small balls. Keep covered and refrigerated until ready to bake; the author allows preparing raw balls up to 24 hours in advance.

   Uses Mixed raw meatball filling

3. 3

   Step 3: Bake about 12 minutes until browned and cooked through, with ground beef/pork centres reaching 71°C /160°F. Transfer the cooked meatballs to a plate. Pour the separate ⅓ cup hot water onto the baking sheet and scrape up its browned bits; pour these drippings into a measuring cup for the gravy.

   Bake meatballs and check cooked centres · 12 minUses Shaped raw meatballs · ⅓ cup hot water to deglaze the baking sheet

4. 4

   Step 4: Melt the gravy butter (2 tablespoons) in a 12-inch skillet over medium heat. Whisk in its flour (2 tablespoons) and cook 1 minute. Slowly whisk in the recovered meatball drippings, chicken broth, beef broth (¾ cup) and soy sauce (2 teaspoons). Simmer about 5 minutes until slightly reduced. Add the gravy’s separate ½ cup cream, return to a simmer and season with its to-taste salt and pepper.

   Cook roux 1 minute then reduce gravy 5 minutes · 6 minUses 2 tablespoons unsalted butter · 2 tablespoons flour · Recovered browned baking-sheet drippings · ¾ cup low-sodium chicken broth · ¾ cup beef broth · 2 teaspoons soy sauce · ½ cup cream · Salt and pepper to taste

5. 5

   Step 5: Add the cooked meatballs to the finished gravy and simmer briefly until reheated. Garnish with optional parsley or chives. Serve with ready lingonberry jam OR sauce and ready pickled cucumbers, plus optional prepared mashed potatoes OR buttered egg noodles.

   Uses Cooked baked meatballs · Finished creamy meatball gravy · Chopped parsley or chives for garnish · Ready lingonberry jam OR lingonberry sauce, for serving · Ready Swedish pickled cucumbers, to serve · Ready mashed potatoes OR buttered egg noodles, optional side