Köttbullar with Lingonberry Sauce (Swedish meatballs)

Name: Köttbullar with Lingonberry Sauce (Swedish meatballs)
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 250g Ground Beef; 250g Ground Pork; 1 Onion, small, very finely chopped and lightly sautéed; 100ml Fine Dry Breadcrumbs; 100ml Milk; 1 Egg; 1 1/4 tsp Salt, fine; 1/2 tsp Allspice, ground; 1/2 tsp White Pepper, ground; 2 tbsp Butter, for frying; 2 tbsp Butter; 2 tbsp All-purpose Flour; 400ml Beef Stock; 150ml Heavy Cream; 1/2 tsp White Pepper, ground; 200g Lingonberries, fresh or frozen; 100g Sugar; 1 kg Potatoes, floury, peeled and cut; 50g Butter; 150ml Milk, warm; 1 tsp Salt, for boiling; 1 Cucumber, thinly sliced; 100ml Water; 3 tbsp Distilled Vinegar, 12% acidity; 2 tbsp Sugar; 1/2 tsp Salt; 2 tbsp Fresh Dill, finely chopped

Classic Swedish köttbullar are tender, savory meatballs served in a rich, creamy gravy with bright lingonberry sauce, buttery mashed potatoes and a crisp quick-pickled cucumber on the side. The mix of ground beef and pork keeps the meatballs juicy, while warm spices and a silky sauce make this a comforting, elegant meal perfect for family dinners or entertaining.

Classic Swedish köttbullar are tender, savory meatballs served in a rich, creamy gravy with bright lingonberry sauce, buttery mash... Show more

Traditional Scandinavian Recipe

Health Grade

D+ · Occasional

Rating

4.4

Time

1 hr10 min

Price

2,75 €

Calories

1112 kcal

high protein

kid friendly

comfort food

scandinavian

Method

Boil the potatoes

Peel the Potatoes and cut them into even chunks so they cook at the same speed. Put them in a large pot, cover with cold Water, add the Salt, and bring everything to a boil. Lower the heat and simmer for 20 minutes, or until the potatoes are tender enough to fall apart when pierced with a fork.

Quick-pickle the cucumber

Thinly slice the Cucumber and put it in a bowl. Stir together the water, Distilled Vinegar, Sugar, Fresh Dill, and a little salt until the sugar dissolves. Pour the mixture over the cucumber, toss well, and let it sit for 15 minutes so it turns lightly tangy and crisp.

Cook the lingonberries

Tip the Lingonberries and a little sugar into a small saucepan. Warm them over medium heat, stirring often, until the berries burst and the sauce looks glossy and lightly syrupy, about 5 minutes. Set it aside to cool; it will thicken a little more as it sits.

Soften the onion

Melt 1 tablespoon of Butter in a small skillet over medium heat. Add the Onion and cook gently, stirring often, until it is soft, sweet, and just translucent, about 4 minutes. Don’t let it brown; you want it mellow, not caramelized.

Mix the meatballs

In a large bowl, stir the Fine Dry Breadcrumbs with the Milk and let them soak for a minute. Add the Egg, the Salt, Allspice, White Pepper, the softened onion, the Ground Beef, and the Ground Pork. Mix with your hands just until everything comes together — stop as soon as it’s combined, because overmixing makes the meatballs heavy.

Shape and fry

Shape the mixture into small meatballs, about the size of a walnut, and set them on a plate. Melt the remaining butter in a large skillet over medium-high heat and fry the meatballs in batches, turning them often, until they are deeply browned all over and cooked through, about 8–10 minutes per batch. Transfer them to a warm plate while you make the sauce.

Make the cream sauce

Pour off any excess fat, leaving the browned bits in the skillet. Set it over medium heat, add the remaining butter, and whisk in the All-purpose Flour to make a smooth paste. Cook that paste for 1 minute, then slowly whisk in the Beef Stock, scraping up the fond from the pan. Let it simmer for 3 minutes, stir in the Heavy Cream and a little White Pepper, and cook just until the sauce is silky and coats a spoon.

Mash the potatoes

Drain the potatoes well, then return them to the hot pot for a minute so the steam can escape. Mash with the remaining butter and the warm milk until smooth, fluffy, and creamy. Taste and adjust the seasoning if needed, keeping the mash soft rather than gluey.

Plate and serve

Spoon the mashed potatoes onto plates, top with the meatballs, and ladle the cream sauce over everything. Add the lingonberry sauce and the quick-pickled cucumber on the side, then serve right away while the contrast of rich, tart, and sweet is at its best.