Classic Swedish Meatballs (Svenska Köttbullar)

Ingredients List

• 2 slices day-old white bread, crumbled

• ½ cup heavy cream

• 1 teaspoon butter

• 1 small onion, minced

• ⅔ pound ground beef

• ⅓ pound finely ground pork

• 1 egg

• 1 tablespoon brown sugar (Optional)

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground allspice

• ⅛ teaspoon ground ginger (Optional)

• 1 tablespoon butter

• ¼ cup chicken broth

• 3 tablespoons all-purpose flour, or as needed

• 2 cups beef broth, or as needed

• ½ (8 ounce) container sour cream

Instructions

Combine breadcrumbs with cream in a small bowl and let sit for about 10 minutes, allowing the crumbs to absorb the cream.

In the meantime, melt 1 teaspoon of butter in a skillet over medium heat. Sauté the onion until golden brown, about 10 minutes, then transfer it to a mixing bowl.

In a mixing bowl, combine ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, ginger, and sautéed onions. Gently fold in the soaked breadcrumbs and cream.

Melt 1 tablespoon of butter in a large skillet over medium heat. Take about 1 1/2 tablespoons of the meat mixture and roll into balls. Place the meatballs in the skillet, turning occasionally, until golden brown, about 5 minutes. The centers will still be pink.

Bake in the preheated oven for about 40 minutes, or until the meatballs are tender. Once done, transfer the meatballs to a serving dish.

Transfer the drippings from the pan into a saucepan and heat over medium. Whisk in the flour until the mixture is smooth and free of lumps.

Slowly whisk in beef broth, adding enough to reach a total of 2 1/2 cups of liquid.

Bring the gravy to a simmer, whisking continuously, and cook until it thickens, about 5 minutes.

Just before serving, whisk in the sour cream and season with salt and black pepper. Pour the gravy over the meatballs and serve.

Nutrition Information (per serving)