Iva’s Swedish Meatballs (Julköttbullar | Holiday & Family Size)
Description
This family heirloom is not from IKEA. Iva’s Swedish Meatballs are made the old way — rolled by hand, browned gently in butter, and finished with care. They’re reserved for special occasions and the holiday season, spiced just enough to fill the house with warmth and anticipation. These are the meatballs people hover around, the ones that disappear before you’ve had a chance to sit down. Save a few for the chef — you may find yourself making more than one batch.
Ingredients
Swedish Meatballs
Gravy
Toppings
Instructions
Prepare the Meatball Mixture
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Preheat oven to 350°F (175°C).
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Toast sourdough slices until dry. Tear into pieces and pulse in a food processor until breadcrumbs are slightly smaller than peas.
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Place breadcrumbs in a large mixing bowl. Pour over half-and-half and let soak 10 minutes until fully absorbed.
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Finely mince the shallot/onion (food processor works well).
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Melt 1 tbsp butter in a large skillet. Cook onion over medium heat about 10 minutes, until soft and lightly golden.
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Add cooked onion to the breadcrumb mixture.
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Add ground meats, brown sugar, salt, white pepper, garlic, allspice, nutmeg, egg, and beef stock.
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Gently mix by hand just until combined — do not overmix.
Form & Brown the Meatballs
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Line a baking sheet with parchment paper.
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Roll mixture into 1-inch meatballs and place on sheet.
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Tip: lightly wet hands to prevent sticking.
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Melt 1 tbsp butter in the same skillet used for onions.
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Brown meatballs in batches over medium heat, about 5 minutes per batch, turning gently until evenly browned.
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Meatballs will still be pink inside — that’s correct.
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Transfer browned meatballs to a baking dish. Add more butter to skillet as needed between batches.
Bake
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Pour ¼ cup beef stock into the baking dish.
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Cover tightly with foil and bake 40 minutes, until fully cooked and tender.
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Transfer meatballs to a serving dish or crockpot.
Gravy
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Heat reserved pan drippings and butter in the skillet over medium-high heat.
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Whisk in flour and cook until lightly golden.
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Deglaze with sherry, scraping up browned bits.
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Slowly whisk in beef stock, beef base, Worcestershire, and cream.
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Simmer 5 minutes, stirring, until thickened.
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Season with salt and pepper.
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Just before serving, stir in sour cream.
Note
Make-Ahead Notes
- If not serving immediately, reserve gravy before adding sour cream.
- Meatballs and gravy (without sour cream) can be refrigerated 1–2 days.
- Reheat meatballs and gravy separately; stir sour cream into gravy after reheating to prevent breaking.
- Serve warm in a crockpot (LOW/WARM) or oven at 200°F.
Serving Suggestions
- Classic pairings: mashed potatoes or egg noodles
- Finish with lingonberries and parsley
- Essential on a Christmas Eve or Christmas Day Julbord
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