Köttbullar (Swedish Meatballs)

I’m 1/8 Swedish (via my paternal grandmother’s mother) so I figured as somewhat of en svensk kvinna I should have some Köttbullar represented – plus they’re just YUMMY!

Fun Fact: Swedish Meatballs are actually based on a recipe brought back from Turkey in the early 18th century by King Charles XII of Sweden!

You can choose any size meatball you want from this recipe – from 1″ and up. True Swedish Meatballs are 1″ meatballs and this recipe will make about 3.5 dozen. I like larger ones so I make mine about 2.5″ and that makes about 14.

Köttbullar (Swedish Meatballs) Recipe

Ingredients

• 1 lb 90% lean ground beef
• 1 2/3 cups evaporated milk (divided: 2/3 cup in meatballs + 1 cup in sauce)
• 1 1/2 cup water (divided: 1 cup boiled [still hot] + 1/2 cup cold)
• 2/3 cup yellow onion, chopped
• 1/4 cup bread crumbs
• 2 Tbsp all-purpose (AP) flour
• 1 Tbsp lemon juice
• 2 tsp butter
• 2 tsp beef bouillon
• 1/2 tsp sea salt
• 1/2 tsp allspice
• pinch (about 1/16 tsp) ground black pepper

Directions

1. In a large bowl, blend together 2/3 cup evaporated milk, 2/3 cup chopped yellow onion, 1/4 cup bread crumbs, 1/2 tsp sea salt, 1/2 tsp allspice, and 1/16 tsp ground black pepper.
2. Add 1 lb ground beef and gently mix until well-combined. I use a large wooden spoon to gently fold in until meat is thoroughly mixed into milk mixture.
3. Refrigerate beef mixture until chilled.
4. Using wet hands, shape beef mixture into meatballs and layer on a plate. I often cheat with gloved hands and a 1 or 2 Tbsp cookie scoop.
5. Refrigerate meatballs until chilled.
6. In a large skillet, heat 2 tsp butter over medium heat on stovetop.
7. In batches that will fit in your skillet, brown meatballs for about 1-2 mins on top, then flip and brown for 1-2 mins on bottom. Once you get a good browning on top and bottom, gently roll to one side for another 1-2 mins, then to the other side for about 1-2 mins. You don’t want these completely cooked through, but neither should you see more than a little pink in any of the meatballs. The larger your meatballs the longer it’ll need to brown. Set meatballs aside as each batch is browned (I like to put them on a plate in the microwave).
8. While your last batch of meatballs is being browned, bring 1 cup water to a boil in a small saucepan.
9. Dissolve 2 tsp bouillon in 1 cup boiled water (while still hot).
10. Return meatballs to skillet.
11. Pour bouillon mixture over meatballs, and bring to a boil.
12. Once boiling, turn down heat, cover, and simmer 15 mins.
13. While meatballs are simmering, make a slurry in a small bowl by whisking together 1/2 cup cold water and 2 Tbsp AP flour until well blended.
14. Remove meatballs from skillet (again, perhaps set aside on a plate in the microwave).
15. Skim fat from the skillet, reserving the juices. I use a chilled fat skimming spoon to remove fat from the hot liquid.
16. Add slurry and remaining 1 cup evaporated milk to juices in skillet
17. Cook over medium-low heat, constantly whisking, until sauce thickens.
18. Return meatballs to sauce in skillet.
19. Stir in 1 Tbsp lemon juice.

Nutrition Facts
Servings: 4
Amount per serving
Calories	454
% Daily Value*
Total Fat 23.6g	30%
Saturated Fat 11.4g	57%
Cholesterol 132mg	44%
Sodium 503mg	22%
Total Carbohydrate 20.5g	7%
Dietary Fiber 0.9g	3%
Total Sugars 11.9g
Protein 38.3g
Vitamin D 1mcg	7%
Calcium 311mg	24%
Iron 4mg	21%
Potassium 751mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.