Köttbullar

Köttbullar, or Swedish meatballs, are small balls of ground meat, usually a mixture of beef and pork. The meat is mixed with finely chopped onions, breadcrumbs soaked in milk, and an egg, then seasoned with salt and pepper and sometimes with allspice or nutmeg. The balls typically measure about 2 cm in diameter.

Typical preparation involves shaping the mixture into small spheres, browning them in a pan, and then finishing them in a light cream-based sauce. They are commonly served with mashed potatoes or boiled potatoes, lingonberry sauce, and sometimes pickled cucumbers. A creamy gravy is often part of the dish in both home cooking and restaurant serving.

Origin and cultural significance: Köttbullar are a staple of Swedish cuisine and are closely associated with Sweden. They have a long presence in home cooking and in traditional meals such as the julbord, the Swedish Christmas buffet. In the late 20th century they gained international recognition, in part through IKEA’s meatball offerings, which helped introduce the dish to many countries. Variants exist, including vegetarian and vegan versions made with plant-based proteins. Spices and regional preferences can alter the flavor profile, but the core concept remains a small, seasoned meatball served with a creamy sauce and typical accompaniments.