Swedish Meatballs (Köttbullar)

Ingredients

Meatballs

• 500 g (1 lb) ground beef, 80/20
• 250 g (½ lb) ground pork (or more beef)
• 60 g (1 cup) fresh breadcrumbs
• 120 ml (½ cup) whole milk
• 1 small onion, grated
• 1 egg
• 1 tsp salt
• ½ tsp ground allspice
• ¼ tsp white pepper
• 2 tbsp butter and 1 tbsp oil, for frying

Cream sauce

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 500 ml (2 cups) beef stock
• 120 ml (½ cup) heavy cream
• 1 tsp soy sauce
• 1 tsp Dijon mustard
• Salt and pepper
• Lingonberry jam, boiled potatoes and pickled cucumber, to serve

Steps

1. Soak the breadcrumbs in the milk for 5 minutes until soft and pasty.
2. Add the beef, pork, onion, egg, salt, allspice and pepper. Mix gently with your hand for about 1 minute until just combined; overmixing makes tough meatballs.
3. Chill for 15 minutes, then roll wet hands into about 28 balls the size of a walnut.
4. Pan-fry in batches in 1 tbsp butter and the oil over medium heat for 8 minutes, turning often, until evenly browned and 71°C (160°F) inside. Move to a plate and wipe the pan.
5. For the sauce, melt the butter in the same pan over medium heat. Whisk in the flour and cook for 1 minute until bubbling and pale gold.
6. Slowly whisk in the stock to avoid lumps. Simmer for 5 minutes until thickened, then stir in the cream, soy sauce and mustard.
7. Return the meatballs and simmer on low for 5 minutes. Season to taste with salt and pepper.
8. Serve with potatoes, a spoonful of lingonberry jam and pickles.

Notes

• Make ahead: the shaped balls freeze well; fry from frozen, adding 3 minutes.
• No lingonberries? Cranberry sauce is a good stand-in.
• Serving: the sauce should be silky; add a splash of stock if it tightens.
• Air fryer: instead of pan-frying, cook the balls at 200°C (400°F) for 8 to 10 minutes, shaking halfway, until 71°C (160°F), then simmer in the sauce.