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Swedish Meatballs (Svenska Kottbullar)

Swedish Meatballs (Svenska Kottbullar)

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Nom Nom Nom

Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  4. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  5. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
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Reviews

hineybuns
94
1/3/2012

This was DELICIOUS!!!! Meatballs were super tender spices were perfect, nice and savory. Gravy was very good (I'm going to try less sour cream next time but I like a meatier gravy) I made the gravy with the dripping like it called for but I used the pan I fried meatballs in earlier which had even more drippy goodness in it. I served the meatballs over rice but I might try noodles sometime. A word of caution, try to pace yourself while eating these it's easy to inhale a couple dozen and these deserve to be savored!

Tracy Leaf
60
1/2/2012

This dish was perfect. I wanted to try it as my grandmother used to make Swedeish Meatballs at Christmas times as well. The flavor is perfect and the gravy outstanding. Thank you for helping me create the same memories with my children. Thank you for sharing the recipe. The entire family loved it and my children will usally avoid anything with onions. They went back for seconds on this fabulous dish.

teaktai
49
1/14/2012

This is oh so good. I did a search online for the Swedish Name version. Tried some. This is by far the tastiest! After everything was done, I put in slow cooker on warm. Added noodles way al dente. When we were ready to eat, every taste blended wonderfully.