Swedish Meatballs (Köttbullar)

Tender, aromatic meatballs made with beef and pork get their distinctive warmth from allspice and nutmeg, then nestle into a silky sour cream sauce. The breadcrumbs and milk keep them incredibly juicy while they braise to perfection. Perfect for weeknight dinners or elegant entertaining—serve over egg noodles or with lingonberry jam on the side.

Ingredients

1 pound (450g) ground beef

3 ounces (85g) ground pork

1/2 cup (120ml) whole milk

1/2 cup (60g) fine breadcrumbs

1 small yellow onion, finely minced

1 egg

1/4 teaspoon (1g) ground allspice

1/4 teaspoon (0.5g) ground nutmeg

1/2 teaspoon (3g) salt

1/4 teaspoon (0.5g) black pepper

2 tablespoons (30g) butter

1 cup (240ml) beef broth

1/2 cup (120ml) sour cream

2 tablespoons (30g) lingonberry jam

1 tablespoon (8g) all-purpose flour

1 teaspoon (5ml) Dijon mustard

Instructions

Combine milk and breadcrumbs in a small bowl and let sit for 5 minutes until the breadcrumbs absorb the liquid, creating a paste.

In a large mixing bowl, combine ground beef, ground pork, the breadcrumb mixture, minced onion, egg, allspice, nutmeg, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture or the meatballs will become dense.

Roll the mixture into 24 meatballs, each about 1.5 inches (4cm) in diameter. Place them on a parchment-lined plate and refrigerate for 15 minutes if time permits.

Heat butter in a large skillet over medium-high heat. Once the butter is foaming, working in batches to avoid crowding, brown the meatballs on all sides for about 8–10 minutes total per batch, turning occasionally until golden brown all over. Transfer cooked meatballs to a plate.

Return all meatballs to the skillet. Pour beef broth over them, bring to a gentle simmer, and cook uncovered for 8–10 minutes until the meatballs are cooked through.

In a small bowl, whisk together sour cream, flour, mustard, and lingonberry jam until smooth. Reduce heat to low and slowly stir this mixture into the simmering broth around the meatballs, stirring constantly to prevent lumps.

Simmer for 3–4 minutes over low heat, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Do not allow the sauce to boil or the sour cream may curdle.

Taste and adjust seasoning with additional salt, pepper, or a touch more lingonberry jam if desired. Serve immediately over egg noodles, boiled potatoes, or with lingonberry jam on the side.