Swedish Meatballs With Cream Sauce (Köttbullar med Gräddsås)

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Swedish Meatballs with Cream Sauce (Köttbullar med Gräddsås)
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If you ask 10 Swedes how to make authentic Swedish meatballs with cream sauce (called Köttbullar med Gräddsås), you'll likely get at least 10 different answers. In our opinion, this one is the absolute best.

This recipe is courtesy of SwedishFood.com.

4
Servings
932
Calories Per Serving
Deliver Ingredients

Notes

Take your time rolling the meat into balls between the palms of your hand, otherwise they will go out of shape quickly when you fry them.

Fry the meatballs in two batches, because if you fry too many at once they will steam rather than brown.

If you prefer a creamier sauce, use ¾ cup of single cream instead of the cream below and reduce the amount of beef stock to 1-¼ cups. Many Swedes prefer a creamier sauce, but for me the quantities below work well.

If you are making very large quantities for a party, make the meatballs in advance and then reheat them in an oven. (Aluminium foil trays with lids work well, as the lids help to prevent the meatballs from drying out.)

Ingredients

  • 4 Tablespoons fresh white breadcrumbs
  • 4 Tablespoons milk or water
  • 8 Ounces pork mince
  • 8 Ounces veal or beef mince
  • 2 Tablespoons grated onion
  • 1 Egg, lightly beaten
  • 3 or 4 Whole allspice, crushed
  • Salt and freshly ground white pepper, to taste
  • 2 Tablespoons butter, for frying
  • 2 Cups beef stock
  • 2 Tablespoons cornflour (cornstarch), mixed with a little water
  • 1/2 Teaspoon soy sauce
  • Freshly ground black pepper, to taste
  • 2 Tablespoons double (heavy) cream or whipping cream

Directions

Put the breadcrumbs in a large bowl and add 4 tablespoons of milk or water. Leave them to absorb the liquid for about 5 minutes.

Add the mince, grated onion, egg, allspice, and seasoning. Mix with your hands or a wooden spoon until evenly mixed. Don’t over-mix or the meatballs will be heavy.

Take a tablespoon of mixture and roll it until it is nice and round. (Rinse your hands in cold water if the mixture is too sticky.) Repeat until you have used up all the mixture, by which time you should have about 30 meatballs.

Heat a tablespoon of butter in a frying pan over a medium high heat until the butter stops sizzling. Fry half the meatballs, shaking the pan frequently when you first add them. When they are nicely browned, turn down the heat and cook for another 10 minutes. Remove the meatballs from the pan and keep warm.

Add another tablespoon of butter and fry the remaining meatballs in the same way as in step 4.

When the meatballs are cooked, remove the pan from the heat and add the stock and cornflour mixture. Stir thoroughly and then reheat. Simmer for 5 minutes then add the soy sauce, seasoning, and cream. Heat for another couple of minutes, stirring continuously.

Serve the meatballs with lingonberries or lingonberry jam, mashed potatoes, pressed cucumber, and a light coating of the sauce. Pour the rest of the cream sauce into a jug for people to help themselves to if they want more.

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Nutritional Facts

Total Fat
81g
100%
Sugar
2g
2%
Saturated Fat
28g
100%
Cholesterol
205mg
68%
Carbohydrate, by difference
4g
3%
Protein
46g
100%
Vitamin A, RAE
41µg
6%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
80mg
8%
Choline, total
127mg
30%
Folate, total
16µg
4%
Iron, Fe
6mg
33%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
385mg
55%
Selenium, Se
53µg
96%
Sodium, Na
2721mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
126g
5%
Zinc, Zn
12mg
100%

Swedish Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Swedish Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.