A major culinary hit in the Scandinavian country, it’s reported that in the IKEA stores alone (another Swedish creation!), more than 2 million Swedish meatballs, or locally called köttbullars, are consumed every day. But what’s the story behind the meatballs?
Known as “the Lion of the North” and the “Swedish Meteor”, Charles XII reigned as the King of Sweden from 1697 to 1718, however; resided in Turkey from 1709 to 1714 during the Great Northern War. Returning home to Sweden with köfte, a Turkish spiced meatball, it was then adapted to the Swedes and köttbullars was born!
So how do you make Swedish meatballs? Let’s find out and try the simple recipe together!
- 1/4 cup Panko crumbs
- 500g ground beef
- 500g ground pork
- 1 small onion
- 2 minced garlic cloves
- 1 egg
- 60ml whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Olive oil for cooking
- 4 tbsp. butter
- 3 tablespoons plain flour
- 3 cups beef stock
- 1 cup heavy whipping cream
- 1/2 teaspoon dijon mustard
- Salt and pepper to taste
- Add the ground beef and pork to a large mixing bowl. Grate an onion and add it into the meat. In a small, separate bowl mix the panko crumbs with milk, then add it to the larger bowl.
- Add remaining meatball ingredients, mix well and shape into small balls.
- Heat oil in a large pan and cook meatballs in two batches for 6-7 minutes, turning them halfway. Cook until golden brown and cooked throughout.
- On medium heat, melt the butter in a pan. Whisk in the flour and cook until golden brown.
- Stir in the stock, cream, dijon mustard, salt, and pepper to taste. Bring the sauce to a simmer and cook until it thickens, stirring as needed.
- Add the meatballs back and toss in the sauce until reheated.
And there you have it – delicious, authentic Swedish meatballs! Smaklig måltid!
Recipe inspired by Natasha's Kitchen.