Swedish Meatballs Svenska Kottbullar

These Swedish meatballs have been a beloved Christmas tradition in my family for years. They are tender and juicy thanks to the blend of pork and beef, and the homemade brown gravy adds a wonderfully creamy, savory finish. I often double the recipe when guests are coming because they always ask for seconds, and the leftovers are even better after a day, especially when you add a bit of sour cream to the gravy.

I first made these meatballs on a snowy winter evening, and now they have become a requested dish for every family get together. Each time the aroma fills the kitchen, it brings back warm memories of holiday cheer and laughter.

Ingredients

• Day old white bread: Crumbled absorbs cream for tenderness use fresh but slightly dried bread for best texture
• Heavy cream: Adds richness and moisture to the meatballs
• Butter: Used for sautéing onions and browning meatballs for deeper flavor
• Small onion minced: Brings sweetness and flavor depth choose firm onions without soft spots
• Ground beef: Two thirds of a pound provides hearty flavor and structure
• Ground pork: One third of a pound adds juiciness and softness
• Large egg: Helps bind the meat mixture together
• Brown sugar optional: Adds a subtle sweetness balancing spices (use light or dark brown sugar)
• Salt to taste: Essential for seasoning and enhancing flavors
• Ground black pepper: Adds mild heat and aroma
• Ground nutmeg: Classic warming spice use fresh ground if possible
• Ground allspice: Gives a distinctive holiday flavor
• Ground ginger optional: Adds brightness and warmth
• Chicken broth: Quarter cup moistens meatballs during baking
• All purpose flour: Three tablespoons thickens the gravy
• Beef broth: Two cups forms the base for the brown gravy
• Sour cream: Half container (8 ounces) enriches the gravy just before serving balancing savory and tangy notes

Instructions

Saturate the Bread Crumbs:

Place the day old bread crumbs in a small bowl and pour in the heavy cream. Let this sit for about 10 minutes until the crumbs fully absorb the cream which helps keep the meatballs moist.

Sauté the Onions:

Melt one teaspoon of butter in a skillet over medium heat. Add the minced onion and cook stirring frequently for around 10 minutes until the onions are light brown and fragrant. This step builds a sweet and savory flavor base.

Combine Meat and Seasonings:

In a large mixing bowl add the ground beef ground pork cooked onions egg brown sugar if using salt black pepper nutmeg allspice and optional ginger. Lightly fold in the soaked bread crumbs and cream mixture. Mix gently to avoid toughening the meat.

Brown the Meatballs:

Heat one tablespoon of butter in a large skillet over medium heat. Pinch off about 1 ½ tablespoons of the meat mixture and roll into balls. Place them in the skillet and cook turning frequently for about 5 minutes until all sides are browned but the inside remains pink.

Bake Until Tender:

Transfer meatballs to a baking dish and pour in the chicken broth. Cover with foil and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 40 minutes until meatballs are cooked through and tender.

Prepare the Gravy:

Pour the pan drippings from the skillet into a saucepan over medium heat. Whisk in the flour until it forms a smooth paste. Gradually add beef broth whisking continuously to combine until you have about two and a half cups of liquid.

Simmer the Gravy:

Bring the gravy to a gentle simmer whisking constantly for about 5 minutes until it thickens to your desired consistency.

Finish with Sour Cream:

Remove the gravy from the heat just before serving and whisk in the sour cream. Season with salt and black pepper to taste. Serve the gravy warm alongside the meatballs.

My favorite part of this recipe is the gravy enriched with sour cream—it adds such a luxurious tang and creamy texture. I fondly remember the first Christmas we made this dish together with my kids helping roll the meatballs as we listened to holiday music. It really became a cherished family moment.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to preserve texture. For longer storage freeze cooked meatballs and gravy separately in freezer safe containers for up to three months.

Ingredient Substitutions

If you prefer turkey or chicken you can replace pork for a lighter version though the texture will be leaner. Greek yogurt can substitute sour cream for a healthier twist while maintaining creaminess. Use gluten free bread and flour to accommodate dietary restrictions.

Serving Suggestions

Serve these Swedish meatballs over buttery mashed potatoes buttered egg noodles or creamy polenta to soak up the luscious gravy. Add lingonberry jam or cranberry sauce on the side for a traditional Swedish contrast of sweet and savory.

These Swedish meatballs are classic comfort food that scale well for gatherings. The creamy gravy with sour cream makes them especially memorable.

Common Recipe Questions

→ What types of meat are used for Swedish meatballs?

A blend of ground pork and finely ground beef provides a tender, juicy base.

→ How is the brown gravy for Swedish meatballs made?

Pan drippings are whisked with flour, then simmered with beef broth until thickened and finished with sour cream for richness.

→ What spices enhance the flavor of these meatballs?

Nutmeg, allspice, black pepper, and optional touches like ground ginger and brown sugar balance the savory notes.

→ Why soak bread crumbs in cream?

Soaking bread crumbs in cream adds moisture, helping create a soft and tender texture in the meatballs.

→ Can these meatballs be kept warm for serving later?

Yes, they can be kept warm in a slow cooker, which also helps flavors meld and improves texture over time.

→ What is the best cooking method to bake the meatballs evenly?

After browning in a skillet, they are baked in a foil-covered dish with chicken broth to stay moist and tender.