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Swedish Meatballs with Brown Sauce (Köttbullar) More Recipes Like This

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Ingredients: Metric Units
1/2 c. bread crumbs
1 c. milk
1/2 onion, minced
1 Tbsp. butter
1 lb. ground beef
1 egg
salt, pepper to taste
(allspice to taste, if desired)
2 Tbsp. butter
2 Tbsp. flour
1 1/4 c. beef broth
1/2 c. beer
salt, pepper to taste
Pour breadcrumbs into a medium bowl. Add milk, let stand.
Mince onion. Melt butter in a large skillet. Add onion to butter, saute until soft. (You can add this onion to the meat. My kids are squirrely about onion, so I just cook it in the same pan.)
In a large bowl, combine beef, egg, breadcrumb mixture. Resulting mixture will be a bit gloppy. Roll into small meatballs, about the size of a golf ball or a little smaller. Add to hot skillet where the onions are cooking. Do not crowd the skillet, the meatballs should not touch each other. Turn often enough that the meatballs stay round, but don't fuss at them too much or they'll fall apart.
While the meatballs cook, prepare the sauce.
Melt butter in a small skillet, shake in flour. Combine to form a smooth roux. Slowly add broth and beer. Simmer. Season with salt and pepper just before serving.
Serve the meatballs alongside the sauce with potatoes. For a real Swedish meal, serve with a dollop of lingonberry preserves.

Adapted from Served From the Swedish Kitchen: Fifty Classic Recipes From Sweden.
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Contributed on: and modified on Monday September 24th, 2007