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–+ servings

Swedish Meatballs (Svenska Kottbullar)

Adapted from an internet recipe.
I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Swedish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

For the Meatballs

  • 2 slices day old bread, crumbled
  • ½ cup heavy cream, Shortcut
  • 1 teaspoon butter
  • 1 small onion, minced
  • 300 grams ground beef, (10 oz)
  • 150 grams minced pork, (5 oz)
  • 1 egg
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • 1 tablespoon butter
  • ¼ cup chicken stock, fresh or from powder

For the Gravy

  • pan drippings
  • 3 tablespoons all purpose flour, or as needed
  • 2 cups beef stock, or as needed
  • 100-220 grams sour cream, to taste, (3½-7 oz)
  • salt and cracked black pepper, to taste

Instructions
 

  • Preheat oven to 180° C (350° F). Get out a large baking dish.
  • 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.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1½ 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. Bake until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  • To make the 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 2½ cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream, taste so you do not over do the sour cream. Season to taste with salt and black pepper.
  • Serve the gravy with the meatballs and mashed potatoes or boiled macaroni.

Notes

Figure about 150 Baht for the beef and pork. For 6 servings this is about 75 cents per serving. You can keep the meatballs and gravy warm in a slow cooker.
Shortcut: Heavy Cream.