Appetizers, Super Bowl
Comments 7

Swedish Meatballs (KÖTTBULLAR)

New Year’s Eve is approaching and Swedish Meatballs (Köttbullar) are perfect for bite-sized appetizers. Make ’em, freeze ’em, bake ’em and serve them in a chafing dish, crock pot, or fondue pot – whatever you have on hand that will keep these babies warm.   I made these on Monday and froze them to be used on Christmas Day – then all I had to do was bake them that afternoon and make the sauce.   I like to use a combo of both ground beef and pork when I make the meatballs – and I know some people even add veal for a more rounded flavor.

Use whatever bread you have on hand and make fresh breadcrumbs in a food processor – you will notice the difference, but use the Pulse button so you don’t end up with sawdust.  I was in Stockholm last year (see here) and had the most amazing Swedish Meatballs – they were large, very large, as this was an entrée and not an appetizer and tasted absolutely amazing!

As they say in Stockholm:

Gott Nytt Ar!!

(Happy New Year)

 

Swedish Meatballs

  • Servings: 72
  • Time: 30 mins
  • Difficulty: easy
  • Print

Meatballs:

3/4 pound ground beef

3/4 pound ground pork

1 cup fresh breadcrumbs (sourdough if you have it)

2/3 cup milk

1 whole egg

1 clove garlic

1 tsp Kosher salt

1/4 tsp fresh ground pepper

6 oz cream cheese – cut into small cubes

1/4 cup fresh Italian parsley, chopped finely

Olive Oil

Sauce:

1/2 cup half-and-half

3  Tbl unsalted butter

3 Tbl flour

3 Tbl Marsala wine (optional)

1 tsp Worcestershire Sauce

1/2 cup low sodium beef broth

Pinch salt

Dash of Tabasco Sauce

Dash of celery salt

Dash of onion powder

1/2 cup sour cream

Preparation:

  1. Pour the fresh breadcrumbs in the milk and let them soak for about 5 minutes till they start to swell.  Place ground beef, pork, breadcrumbs/milk mixture, egg, parsley, salt, pepper, minced garlic, and cream cheese into a bowl.  Using clean hands mush it altogether till well blended.
  2. Form small meatballs and place on waxed paper on a cookie sheet and put in the refrigerator for at least one hour, preferably four hours – this will help the meatballs to keep their shape.
  3. Heat olive oil in pan and add some of the meatballs – don’t crowd the meatballs or they won’t brown well.  Remove to paper towel once they are nice and brown.   Spray PAM onto a cookie sheet and line up the meatballs –  cook them for about 15 minutes on 375 till cooked through.  You can also leave them in the frying pan and cook them stove-top but I find they tend to burn on one side and don’t fully cook through.
  4. Using same frying pan, keep the drippings and add flour to make a roux.
  5. Whisk into the roux, the half-and-half, beef stock, Marsala wine, Worcestershire Sauce, Tabasco, celery salt, onion powder, and salt until smooth.  Cook and stir over low heat until the sauce thickens – takes about 10 minutes.  If you have bits of hamburger in your gravy, pour it through a sieve.  Take the gravy off the burner and let cool for a minute or two before adding the sour cream.  Stir in the meatballs, and continue to cook for about 5 minutes till the meatballs are heated through.
  6. Place the meatballs with sauce in your serving dish and sprinkle fresh parsley on top and serve.

Traditionally you would serve this with Lingonberry Sauce – if you can’t find in your local grocery store you can always find it at Amazon – 0r substitute Raspberry Preserve in its place

 

Swedish Meatballs

Swedish Meatballs

7 Comments

  1. I love meatballs, Swedish are one of my favorites. You are so right they make a perfect appetizer. Also love them as a main over noodles or rice. They are wonderful.

  2. Mickey bonomo says

    They look marvelous but, is there enough sauce for 70 meatballs

    • Yes, plenty of sauce – it is a good quality sauce, so if you thought not enough it would easily stretch with adding more milk/sour cream. But I have found it to be plenty enough. Thanks for visiting my blog!

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