Traditional Swedish meatballs

    55 min

    Served with boiled potatoes and lingonberry jam Swedish köttbullar are as traditional as it gets in Sweden on the holidays as well as for an everyday meal. It’s one of the essentials on the Christmas table but without the creamy sauce since the Swedish Christmas table consists of many things you combine together!


    Stockholms, Sweden
    8 people made this

    Serves: 4 

    • 1 medium sized potato, peeled
    • 2 tablespoons dried breadcrumbs
    • 100g milk or water
    • 1 egg
    • 500g mixed minced meat (beef and pork)
    • 1 medium sized onion, grated
    • 1 teaspoon ground allspice
    • ¼ teaspoon white pepper
    • 2 teaspoons salt
    • 1 pinch sugar
    • butter for frying
    • Cream sauce
    • 1 tablespoon flour
    • 1 stock cube dissolved in water
    • 200g cream or milk
    • salt and white pepper to taste

    Prep:15min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:55min 

    1. Boil the potato in a saucepan with water until soft. Drain and let it cool, before you mash it.
    2. Mix breadcrumbs with the milk or water and let it sit for about 10 minutes.
    3. Add the egg to breadcrumb and milk mix and then add the minced meat, potato, onion and spices. Mix well together.
    4. Form small round balls and fry them in a pan with butter or liquid margarine. Try not to put too many in one go or else they will lose their shape and won’t look very nice.
    5. When they are nice and brown put the cooked meatballs in an oven pan and keep them in the oven at the lowest heat to continue the cooking. You will need to do this process several times so in order not to burn the first meatballs you took out make sure your oven is at its lowest heat. I had mine at 50 C.
    6. Cream sauce: when you have finished frying all the meatballs and they’re sitting nicely in the oven take the frying pan off the heat. You will be making your cream sauce in the same pan, you have fried your meatballs in, so don’t get rid of the fat. Add the flour to the pan and whisk well until all the fat is absorbed.
    7. Put the pan back on medium heat, add the stock and continue whisking. This is so that your sauce doesn't get clumpy. Then add the cream or milk, salt and pepper to your taste and whisk together until you have a nice creamy sauce.


    If the cream sauce gets too thick add a little milk even if you’re using cream. The consistency will be a bit thicker if you use cream and it will come together faster, than if you use milk.

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