Swedish Meatballs with Gravy and Lingonberry Jam! 🇸🇪 Köttbullar Recipe

Finely chop half an onion and sauté it in butter for about 5 minutes, until translucent.

Combine 120 ml milk and 50 g breadcrumbs and allow them to absorb the milk for 5 minutes, then add 500 g minced meat (half beef and half pork), the sautéed onion, one egg, 1 tsp allspice, 1 tsp mustard, 1 tsp salt, black pepper to taste and mix everything together and store it in the fridge for about an hour.

Peel and boil 500 g potatoes (15 minutes should be enough if diced).

Prepare the cucumber side (optional): thinly slice half a cucumber; in a saucepan, mix 100 ml water, 50 ml vinegar, 1 tbsp sugar and 1/2 tsp salt, reheat until the sugar dissolves, then pour the mix into a bowl or a jar with the cucumbers.

Prepare the gravy: combine 500 ml beef stock with 150 ml cream, 1 tbsp Worcester sauce, black pepper to taste and a slurry made with 50 ml water and 1 heaped tbsp corn starch; let it simmer in a saucepan on low heat for at least half an hour.

Take the meat out of the fridge, and form meatballs of about 5 cm each.

Fry them in batches in a mix of vegetable oil and butter, turning the meatballs from time to time so they cook all around and keep a round shape; it should take about 10-15 minutes, depending on their size.

Once cooked, serve the meatballs with mashed potatoes and cucumber – and lingonberry jam if you can find it – and pour the gravy over the meatballs.

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