Kottbullar (Swedish Meatballs)

barbara lentz


Tasty meatballs great served with mashed potatoes.


☆☆☆☆☆ 0 votes

1 Hr 10 Min
20 Min
Stove Top


  • 2 slice
    bread crust removed
  • 2 Tbsp
  • 1/2 lb
    ground pork
  • 1 lb
    ground beef
  • 1 small
    onion grated
  • 4 clove
    garlic minced
  • 1 large
    egg beaten
  • 4
    whole allspice ground in coffee grinder
  • 1 tsp
  • 1/2 tsp
    white pepper
  • 2 Tbsp
  • 1 Tbsp
    rice vinegar
  • 1 1/4 c
    beef stock
  • 1 Tbsp
    soy sauce
  • 3 Tbsp
    cornstarch dissolved in 2 tbsp water
  • 1/2 c
    heavy cream
  • ·
    chopped parsley for garnish

How to Make Kottbullar (Swedish Meatballs)


  1. Place the bread slices in food processor and process fine. Place the bread crumbs in medium bowl. Add the milk and let sit until the bread crumbs have soaked up the milk. Add the meat, grated onion, beaten egg, allspice, garlic, salt and white pepper. Mix with hands until all ingredients is well incorporated. Roll into about 30 meatballs placing them on a baking sheet. Place in fridge and let sit for 1 hour.
  2. Preheat oven 400 degrees. Place butter in large skillet. Brown the meatballs in two batches. Then place all the meatball in the skillet and place in oven for about 10 minutes.
  3. Remove the skillet from the oven and place a oven mitt over the hot handle. Place the pan back on stove. Remove the meatball and set aside.
  4. Pour the vinegar in the pan and scrap up bits. Add the beef stock and soy sauce. Bring to a boil and whisk in the cornstarch mixture then the heavy cream.
  5. Taste and adjust the seasoning. Serve the meatballs with some of the gravy over top and garnish with parsley

Printable Recipe Card

About Kottbullar (Swedish Meatballs)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Swedish

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