Köttbulle Svenska (Swedish Meatballs)

Recipe Rating:
 1 Rating
Serves: 4-6
Prep Time:
Cook Time:


3 1/2 Tbsp butter
1 medium onion, peeled and very finely diced
2 tsp allspice
1/2 c breadcrumbs (plain, preferrably fresh)
1/2 c milk
1 lb ground beef
1 lb ground pork
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1 large egg, beaten
dash(es) salt and pepper, to taste
2 Tbsp vegetable oil
2 Tbsp flour
1 3/4 c beef stock
3/4 c sour cream
3 Tbsp finely chopped freshed dill (or dried)

The Cook

Megan Berg Recipe
Full Flavored
Rochester, MN (pop. 106,769)
Member Since Aug 2010
Megan's notes for this recipe:
Bork bork bork!
(Just kidding!)

These Swedish meatballs do have more of an American twist on them, as they are served submerged in white gravy as opposed to sided with brown gravy, but they are no less utsökt!

NOTE: I've always served my köttbulle with egg noodles, but authentically they are usually served with potatoes, and the meatballs are separate from the gravy on the plate. This recipe, I feel, is much better on top of the noodles!
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To make the meatballs, first melt a little of the butter in a frying pan and ass the finely chopped onion. Sauté until soft and then add the allspice.
Soak the breadcrumbs in the milk, until the milk has been absorbed, about 30-45 minutes. Mix the fried onion in with the soaked bread and then add the meat, beaten egg, salt, pepper and mix well.
Dampen your hands and form the mixture into balls about the size of large walnuts, slightly smaller than a golf ball.
Heat half of the remaining butter with half of the oil in the previously used frying pan and fry the meatballs in batches, until they are golden brown in color. Remove the meatballs and allow them to cool slightly.
Heat up the remaining butter and oil in a sauce pan and add the flour, cooking over a low heat and stirring constantly until the flour is golden and sandy in appearance.
Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to a boil. then add the sour cream. Turn the heat back down and add the meatballs, cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
Check and adjust the seasoning (salt and pepper) before adding the chopped dill to the meatball and sauce mixture. Serve over egg noodles and enjoy!

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user Judi Mae Phelps Judimae - Aug 29, 2010
Megan, I am really starting to become a fan of yours. This recipe looks delicious. I have had Swedish Meatballs with a lingonberry jam sauce. It was really delicious, I have one in my recipe files that uses the lingonberry jam or jelly, but I have never made it. Perhaps when I find it, I will post it as a different version than yours.
user Jacki Allen jackio46 - Dec 21, 2010
I made this version but my husband (Swedish) said that the white sauce version was Norwegian. LOL..he still ate hardily of them.
user Megan Berg WildeChild - Dec 22, 2010
Haha yes, the Swedish version has a delicious brown sauce, but I think even this sauce is somewhat Americanized. Still so very tasty, though!
user Leslie Dunn LucyLovely - Dec 13, 2011
Glad to finally see a Swedish Meatball recipe with allspice! We always have ours with mashed potatoes and green beans.

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