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Authentic Swedish Meatballs with Creamy Gravy and Lingonberry Jam

Close-up of five Swedish meatballs smothered in creamy gravy next to a dollop of bright red lingonberry jam.
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Follow this recipe to make tender, flavorful Swedish meatballs (Köttbullar) served with a rich cream sauce and traditional lingonberry jam.

Ingredients

Scale
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 small yellow onion, finely minced
  • 1/2 cup plain breadcrumbs
  • 1/2 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, for frying
  • 1 tablespoon vegetable oil, for frying
  • For the Gravy: 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon soy sauce or browning sauce
  • Salt and pepper to taste
  • For Serving: Lingonberry jam and boiled or mashed potatoes

Instructions

  1. In a small bowl, combine the breadcrumbs and heavy cream. Let stand for 5 minutes until the cream is absorbed.
  2. In a large bowl, combine the ground beef, ground pork, minced onion, soaked breadcrumbs mixture, egg, salt, allspice, nutmeg, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into small balls, about 1 inch in diameter. You should have about 40-50 meatballs.
  4. Heat the butter and oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides until cooked through, about 6-8 minutes total. Remove the meatballs and set them aside. Drain off excess fat, leaving about 2 tablespoons in the skillet.
  5. To make the gravy, add 2 tablespoons of butter to the skillet. Whisk in the flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer and cook until the gravy thickens slightly, about 3-5 minutes.
  7. Stir in the heavy cream and soy sauce. Season with salt and pepper to taste.
  8. Return the cooked meatballs to the gravy. Simmer gently for 5 minutes to heat them through.
  9. Serve the Swedish meatballs immediately with the gravy, a side of lingonberry jam, and potatoes.

Notes

  • For the most tender meatballs, chill the meat mixture for 30 minutes before rolling and cooking.
  • If you cannot find lingonberry jam, use cranberry sauce as a close substitute.
  • To ensure even cooking, use a meat thermometer; the internal temperature should reach 160°F (71°C).

Nutrition

Find it online: https://sundayflavor.com/swedish-meatballs-with-lingonberry-jam/