---
title: Köttbullar (Swedish Meatballs in Cream Gravy)
servings: 4
prep time: 25 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/kottbullar-cream-gravy
---

Gather @ground beef{300%g}, @ground pork{300%g}, @ground allspice{0.5%tsp}, @all-purpose flour{2%tbsp}, @beef stock{300%ml}, @heavy cream{150%ml} and @potato{800%g}.

Soak the @breadcrumbs{50%g} in a third of the @milk{200%ml} for 5 minutes, then mix with the beef, pork, @egg{1}, grated @onion{1} and allspice into a soft, well-combined mass. ~{5%minutes}

Roll into walnut-sized balls with wet hands.

Melt half the @butter{70%g} in a wide skillet and brown the meatballs in batches, turning until deeply colored on all sides; set aside.

Boil the potatoes in salted water until a knife slides in easily, about 18 minutes, then drain and mash with the remaining butter and milk. ~{18%minutes}

Whisk the flour into the fat left in the skillet and cook 1 minute, then pour in the stock and cream, scraping up the browned bits.

Return the meatballs to the gravy and simmer gently until cooked through and the sauce coats a spoon, about 8 minutes. ~{8%minutes}

Serve over the mash with a spoonful of @lingonberry jam{4%tbsp} alongside.