Köttbullar (Swedish meatballs)

Swedish meatballs have gotten pretty famous abroad and the Swedish furniture store IKEA has probably contributed a bunch to that, don’t you think? This meal is one of my favorites and very easy to do, so let’s make this together.

Side dish

Lingonberries (or jam)


500g (~1 pound) ground meat (preferable a mix of beef and pork otherwise beef)
1 dl (~60-70g or 2/3-3/4 cup) dry breadcrumbs
100g (100ml or ~1/2 cup) whipping/cooking cream
1 onion
1 egg
1 Tsp salt and a bit of pepper

Mix breadcrumbs and cream and let that soak for a bit. In the meantime you can prepare the potatoes and boil them and chop the onion, which we want in our meatballs. When we’ve got a paste of breadcrumbs and cream, add the rest of the ingredients for the meatballs and mix them together to a meat paste. Form meatballs and fry them with butter in a pan.


Meat juice from the frying pan
Calf stock – ca. 2 Tbsp concentrated meat extract + 200-300ml (about 1-1,5 cup) water or 200-300ml liquified stock
100g (100ml or ~1/2 cup) whipping/cooking cream
1 Tbsp starch

When the meatballs are done, take them out of the pan and add the stock, cream and starch and stir that and let it cook until you have a smooth creamy sauce. I would suggest that you add the stock a little bit at a time and that you taste so that it doesn’t turn out to strong but smooth and creamy. Now just serve everything on a plate and don’t forget the lingonberries!

This dish is very easy and is done pretty quickly, so don’t be afraid to try it out.

I wish you a lot of fun with this recipe!
Your one and only Swede


You have just leveled up! Nice one!