Swedish Meatballs With Mashed Potatoes and Gravy

5 from 1 vote

Swedish meatballs, known as "köttbullar" in Sweden, have a long and rich history. They have been a beloved dish in Swedish cuisine for centuries and are often associated with traditional Swedish holidays and celebrations.

Course Main Course

Cuisine Swedish

Keyword Swedish Meatballs

Prep Time 20

Cook Time 30

Total Time 50

Servings People

Calories 475kcal

Equipment

1 Cast Iron Skillet

Ingredients

2 lb 1lb Ground beef and 1lb Pork: The combination of these two meats creates a perfect balance of flavors and textures in the meatballs.
¼ cup Breadcrumbs: These help to bind the meatballs together and give them a tender texture.
1 Medium Onion: Finely chopped onion adds moisture and flavor to the meatball mixture.
3 tbsp Milk: Adding milk to the meatball mixture helps to keep them moist and tender.
2 large Eggs: Eggs act as a binder and help to hold the meatballs together.
¼ tsp Spices: ¼ tsp Nutmeg and¼ tsp allspice are the key spices that give Swedish meatballs their distinctive flavor.
Salt and pepper: These basic seasonings enhance the overall taste of the meatballs.

Instructions

In a large bowl, combine the ground beef and pork, breadcrumbs, finely chopped onion, milk, eggs, nutmeg, allspice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter. You can use your hands or a small scoop to portion out the meatball mixture.
Heat a large skillet over medium heat and add a small amount of oil or butter. Once the skillet is hot, add the meatballs in a single layer, making sure not to overcrowd the pan.
Cook the meatballs for about 4-5 minutes per side, or until they are browned and cooked through. You may need to cook them in batches, depending on the size of your skillet.
Once the meatballs are cooked, transfer them to a plate lined with paper towels to drain any excess oil.

Notes

Tips for Achieving the Perfect Texture and Flavor

To ensure that your Swedish meatballs turn out tender and flavorful, here are some tips to keep in mind:

Don't overmix the meatball mixture: Overmixing can result in tough and dense meatballs. Mix the ingredients just until they are combined, being careful not to overwork the mixture.
Use fresh breadcrumbs: Fresh breadcrumbs will give your meatballs a lighter texture compared to dry breadcrumbs.
Let the meatball mixture rest: Allowing the mixture to rest in the refrigerator for 30 minutes to an hour before shaping the meatballs will help the flavors meld together and make it easier to handle.
Cook the meatballs gently: Cooking the meatballs over medium heat will ensure that they cook evenly without burning or becoming dry.
Test for doneness: To ensure that the meatballs are cooked through, insert a meat thermometer into the center of a meatball. It should register at least 165°F (74°C).

Nutrition