Swedish Meatballs (Köttbullar)
Who doesn’t love Swedish Meatballs? I grew up making them with my mom quite frequently (my mom is Swedish, which makes me half Swedish…surprise). Funny story, now that I live in the US… a lot of people keep confusing Sweden with Switzerland…but the one thing everyone knows about Sweden is Ikea and Swedish meatballs. 🙂 So here we go.
Traditionally these are made with breadcrumbs, egg and milk, so it took a bit of experimenting to get the right texture and taste.
I use a mix of pork and beef but you could only use beef if you don’t eat pork. Opt for a less lean version of ground beef otherwise they will turn out dry.
I added finely minced onion and mushrooms to the mix to enhance flavor and to make them less compact. Make sure you actually mince them..aka cut them into very very fine pieces.
When it comes to the sauce make sure to use coconut cream not coconut milk. Coconut cream is the solid part that rises to the top of the coconut milk can. Especially in the summer you will most likely have to place a can in the fridge overnight to achieve this. Save the rest of the coconut milk in a glass jar in the fridge to add to soups or smoothies.
Another important aspect to consider when it comes to the sauce is to cook the meatballs for a couple of minutes in the coconut cream and to scrape the bottom of the pan with a wooden spoon. This is where all the delicious flavor from frying the meatballs is concentrated. Don’t skip this step, otherwise your sauce will taste very “coconutty”. Adding extra spices will also help cover up any remaining coconut flavor, so make sure to add just the right amount of salt, pepper (if you tolerate), extra garlic and or onion powder.
I love to eat them with baked sweet potato wedges and a salad. They also taste very delicious cold and make for a great snack.
For questions and feedback please use the comment section below and if you make these Swedish meatballs please tag me on social media. It always makes me very happy to see when you guys make my recipes.