Swedish Meatballs (Svenska Kottbullar)

Swedish meatballs, definitely a necessity on the Swedish Smörgåsbord, are probably one of the best-known Swedish cooking specialties outside of Sweden. Norway, Denmark and Finland have their own versions, too, and every Scandinavian cookbook has at least one recipe, usually several.

Swedish meatballs are traditionally flavored with nutmeg and cardamom (or similar spices) and served with a rich meat gravy spiked with sour cream. Tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce) is usually served on the side and sometimes fresh pickled cucumber. Boiled potatoes or egg noodles used to capture the gravy complete the meal.

In America, Swedish meatballs were very popular in the beginning of the 20th century, and again in the 1950s-1960s. They were served buffet-style with toothpicks and everyone helped themselves. A slow cooker was the popular way to keep them warm.

Swedish Meatballs
Recipe courtesy Alton Brown, 2005

Brian and I made this recipe and served it over egg noodles. It tasted okay - it had good flavor, but I would not say I want to make it again. Maybe it would be better as an appetizer.

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Yield: approximately 30 meatballs, 4 to 6 servings

Swedish Meatballs

FG: This is a recipe I've had for a long time. I don't remember where I got it from or if I ever made it. I like the idea of adding sour cream to the meatball mixture, also the sherry, mace and nutmeg. This recipe is missing onion and egg, which other recipes add. Add 1/3 cup finely chopped onion and 1 egg.

Besides serving these with toothpicks, you could serve these over wide egg noodles as a main dish for a meal.

1# ground beef
3/4 cup cream or sour cream
1 1/2 cups bread crumbs
1/2 cup dry sherry
1/2 tsp. mace
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
flour
fat
2 Tbsp. butter
1 Tbsp. flour
1 10-oz. can condensed beef consomme
1 bay leaf
1/2 cup cream

Mix together the beef, cream or sour cream, bread crumbs, dry sherry, mace, nutmeg, and salt and pepper.

Shape into 40 meatballs. Roll in flour and brown in fat in a frying pan. Remove the meatballs.

Melt butter in the pan and stir in the flour.Add the beef consomme, bay leaf and meatballs. Heat until meatballs are thoroughly cooked and tender. Add cream and heat; do not bring to a boil after adding the cream. Serve hot.