Classic Swedish Meatballs with Cream Sauce
Dive into the rich culinary tradition of Scandinavia with these authentic Swedish meatballs, also known as Sma Kottbullar. This delightful dish, inspired by the beloved recipes from the 1968 Time/Life book, Foods of the World, offers a perfect blend of flavors and textures. Made with tender ground beef, creamy potatoes, and finished with a luscious cream sauce, these meatballs are sure to be a hit at any lunch or snack gathering. Pair them with warm noodles or buttery potatoes for a comforting meal that brings Nordic comfort right to your table.
N/A
Servings
200
Calories
13
Ingredients
Ingredients
Butter
1 tablespoon (melted)
Onions
4 tablespoons (finely chopped)
Boiled potato
1 large (mashed to make 1 cup)
Fine dry breadcrumbs
3 tablespoons
Lean ground beef
1 lb
Heavy cream
1/3 cup
Salt
1 teaspoon
Egg
1
Fresh parsley
1 tablespoon (finely chopped)
Butter
2 tablespoons (for frying)
Vegetable oil
2 tablespoons (for frying)
Flour
1 tablespoon
Light or heavy cream
3/4 cup
Instructions
1
In a small frying pan, melt 1 tablespoon of butter over medium heat. Once the foam subsides, add the finely chopped onions and sauté for about 5 minutes until they are soft and translucent, but not browned.
2
In a large mixing bowl, combine the sautéed onions, mashed boiled potato, fine dry breadcrumbs, ground beef, heavy cream, salt, egg, and finely chopped parsley. Using your hands, knead the mixture vigorously or beat it with a wooden spoon until all the ingredients are well blended and the mixture is smooth and fluffy.
3
Shape the mixture into small balls, approximately 1 inch in diameter.
4
Arrange the meatballs in a single layer on a baking sheet or flat tray. Cover with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the meatballs to firm up.
5
In a large heavy skillet, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil over high heat. When the fat is hot and the foam subsides, add the meatballs in batches (8 to 10 at a time).
6
Reduce the heat to medium and fry the meatballs on all sides. Shake the pan gently to roll the meatballs to ensure they maintain their shape. Cook for 8 to 10 minutes until the meatballs are golden brown on the outside and show no pink inside when cut open.
7
As you fry each batch, add more butter and oil as needed, and transfer the cooked meatballs to a casserole dish to keep warm in an oven set to 200°F.
8
For the Cream Sauce, remove the skillet from the heat and pour off any excess fat. Stir in 1 tablespoon of flour to the remaining pan juices. Gradually whisk in 3/4 cup of light or heavy cream and return the skillet to medium heat. Boil the sauce while stirring constantly for 2 to 3 minutes, until it thickens and is smooth.
9
Pour the creamy sauce over the meatballs and serve them warm with your choice of noodles or potatoes.
Nutrition Information
15g
Fat
10g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Swedish meatballs traditionally called?
In Scandinavia, these meatballs are traditionally known as Sma Kottbullar.
What is the main protein used in this classic Swedish meatball recipe?
This recipe uses 1 lb of lean ground beef as the primary protein.
What provides the unique texture to these meatballs?
A combination of mashed boiled potato, fine dry breadcrumbs, and heavy cream creates their smooth and fluffy texture.
How long should the meatball mixture be chilled?
The meatballs should be chilled in the refrigerator for at least 1 hour before cooking.
Why is it necessary to chill the meatballs?
Chilling allows the flavors to meld together and helps the meatballs firm up so they maintain their shape during frying.
What size should the meatballs be shaped into?
The mixture should be shaped into small balls approximately 1 inch in diameter.
How do you cook the onions for the meatball mixture?
The onions should be finely chopped and sauteed in butter for about 5 minutes until soft and translucent, but not browned.
What is the best way to mix the meatball ingredients?
You should knead the mixture vigorously by hand or beat it with a wooden spoon until it is well blended and smooth.
What fat is used for frying the meatballs?
A combination of 2 tablespoons of butter and 2 tablespoons of vegetable oil is used for frying.
How many meatballs should be fried at one time?
Fry the meatballs in batches of 8 to 10 at a time to ensure even cooking.
How long do the meatballs need to fry?
They should be fried for 8 to 10 minutes until golden brown on the outside and cooked through.
How can I ensure the meatballs stay round while frying?
Shake the pan gently to roll the meatballs around while they cook.
How do I keep cooked meatballs warm while finishing other batches?
Transfer the cooked meatballs to a casserole dish and keep them in an oven set to 200°F.
What are the ingredients for the Swedish meatball cream sauce?
The sauce is made from pan juices, 1 tablespoon of flour, and 3/4 cup of light or heavy cream.
How long should the cream sauce be boiled?
The sauce should be boiled while stirring constantly for 2 to 3 minutes until it thickens.
What is the calorie count for this dish?
There are approximately 200 calories per serving.
How much protein is in a serving of Swedish meatballs?
Each serving contains 12g of protein.
What is the fat content of this recipe?
The dish contains 15g of fat per serving.
How many carbohydrates are in these meatballs?
There are 10g of carbohydrates per serving.
What serving suggestions are recommended for this dish?
These meatballs are best served warm over noodles or with buttery potatoes.
Is there any fresh herb used in the recipe?
Yes, 1 tablespoon of finely chopped fresh parsley is included in the meatball mixture.
Does this recipe require eggs?
Yes, one egg is used as a binding agent for the meatball mixture.
What kind of cream is used for the meatball mixture itself?
1/3 cup of heavy cream is used inside the meatball mixture.
What was the inspiration for this specific recipe?
This recipe was inspired by the 1968 Time/Life book, 'Foods of the World'.
Can I use light cream for the sauce?
Yes, the recipe allows for either light or heavy cream in the sauce preparation.
How do I check if the meatballs are done?
When cut open, the meatballs should show no pink inside.
How much mashed potato is needed for the recipe?
You need 1 cup of mashed boiled potato, which usually comes from 1 large potato.
Is flour used in the meatballs or the sauce?
The flour is used specifically to thicken the cream sauce.
What tags define this recipe?
Tags include Swedish meatballs, Sma Kottbullar, Scandinavian cuisine, and comfort food.
How many ingredients are required in total?
There are 13 total ingredients listed for this recipe.