Authentic Swedish meatballs, known as “Köttbullar,” are a worldwide favorite culinary treasure for their hearty flavor and tenderness. Originating from Sweden, these meatballs are a staple of Swedish cuisine. How about skipping the frozen meatballs today and using this recipe to prepare an honest version with damn quality ground meat and other ingredients?
Homemade authentic Swedish meatballs, made from a mixture of fresh ground meat such as beef, pork, and sometimes veal, are seasoned with a blend of aromatic spices such as allspice, nutmeg, and sometimes cloves, which lends them their characteristic taste. Additionally, the addition of finely chopped onions and breadcrumbs will pleasantly highlight their great taste, ensuring you’re entertained and not tired.
One of the hallmarks of Authentic Swedish Meatballs is the creamy and tasty sauce that accompanies them. The sauce, made from a roux-based sauce enriched with beef stock, heavy cream, and sometimes a hint of soy sauce or Worcestershire sauce, adds richness and depth to the dish and is a perfect complement to the tender meatballs.
In a large skillet, melt 2 tablespoons of butter or heat oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan, and cook until browned on all sides and cooked through, about 10 minutes. Transfer the cooked meatballs to a plate and cover to keep warm.
Prepare the sauce by melting 2 tablespoons of butter in the same pan over medium heat. Stir in the flour and cook for 2 minutes until lightly browned and fragrant.
