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Classic Swedish meatballs in brown gravy on a blue-rimmed ceramic plate with creamy mashed potatoes topped with melting butter, a small wooden bowl of lingonberry jam, and a cast iron skillet in the background

Classic Swedish meatballs (Authentic recipe)

5 from 1 vote
Tender, allspice-kissed Swedish meatballs (köttbullar) simmered in a silky cream gravy—classic comfort food served with mashed potatoes, lingonberry jam, and quick pickles. Simple pantry ingredients and perfect for weeknights or Sunday dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: Nordic, Swedish
Calories: 420
Ingredients Method

Ingredients
  

  • 500  g (1 lb) ground meat Use roughly equal parts beef and pork; the mixed meats give Swedish meatballs their tender texture
  • 150 ml (~⅔–¾ cup) milk Any whole milk or light cream can be used; cream yields a richer meatbal
  • 75 g (¾ cup) white breadcrumbs Fresh breadcrumbs provide moisture and help bind the mixture
  • 1 egg Binds the meatball mixture.
  • 1 small yellow onion, finely diced Cooked onion gives sweetness and moisture.
  • 1–1½ tsp salt Adjust to taste.
  • ¼  tsp white pepper Traditional Swedish recipes use white pepper; black pepper can be used if white isn’t available
  • ⅛ tsp ground allspice Provides the characteristic warm spice
  • 1 pinch (optional) ground nutmeg Adds depth
  • 2–3 tbsp butter (for frying) Butter is traditional; you can replace half with neutral oil to prevent burning.

Method
 

Prepare the breadcrumbs & onion.
  1. In a bowl, pour the milk over the breadcrumbs and allow them to soak for 5–10 minutes until soft.
    verhead view of white breadcrumbs fully soaked in milk in a stainless steel mixing bowl on a marble surface, soft and porridge-like in texture
  2. Dice the onion finely and sauté it in a small pat of butter over medium heat until translucent but not browned. Let it cool.
    Top-down view of finely diced onion softening in butter in a well-seasoned cast iron skillet on a gas stove
Mix the meatball mixture.
  1. In a large bowl, combine the soaked breadcrumbs (including any remaining milk), cooled onion, ground beef and pork, egg, salt, white pepper and allspice (plus nutmeg if using).
    Mix gently with clean hands or a fork until everything is evenly combined. Avoid over‑working the mixture so the meatballs stay tender.
    Overhead view of combined Swedish meatball mixture of ground beef and pork with breadcrumbs and onion in a stainless steel mixing bowl on a marble surface
Form the meatballs.
  1. With damp hands or using an ice cream scoop, form the mixture into small balls about 2½ cm (1 inch) in diameter. A traditional Swedish meatball weighs roughly 30 g (1 oz).
    Place the shaped meatballs on a damp plate or baking sheet. For best texture, cover and refrigerate for 30 minutes.
    Overhead view of rows of small raw Swedish meatballs evenly spaced on a metal baking tray, ready to be refrigerated before frying
Pan‑fry the meatballs.
  1. Heat the butter in a large frying pan over medium heat. When the butter foams and then “goes quiet,” add the meatballs.
    Fry in batches, shaking or turning the pan often so the meatballs brown evenly on all sides. Cook until they’re nicely browned and just cooked through (7–10 minutes, depending on size). Remove to a warm plate while you cook the remaining meatballs.
    Overhead view of Swedish meatballs at different stages of browning frying in foaming butter in a cast iron skillet on a gas stove with blue flame visible
Serve.
  1. Serve the meatballs immediately with creamy mashed potatoes and Swedish brown gravy. In Sweden, meatballs are often accompanied by lingonberry jam and pickled cucumber.