Swedish Meatballs With Cream Sauce (Köttbullar med Gräddsås)
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.
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.)
- 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
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.