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Iva’s Swedish Meatballs (Julköttbullar | Holiday & Family Size)

Cuisine:
Courses:
Servings: 12
Dietary: Ground Beef, Ground Pork, Meats + Meat Alternatives, Veal
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
  • 3 slices toasted sourdough bread, torn ((or ~2 cups homemade breadcrumbs / store-bought breadcrumbs))
  • ½ cup half-and-half
  • 1 medium shallot or small white onion (finely minced)
  • 1 lb lean ground beef or lamb
  • 1 lb ground pork
  • 1 large egg
  • ¼ cup beef stock
  • 5 tbsp butter, divided (plus more as needed)
  • 1 tsp salt
  • 1 tsp ground white pepper (preferred)
  • 1 tbsp brown sugar
  • 1 tsp minced garlic or garlic powder
  • 1 tsp ground allspice
  • ½ tsp ground nutmeg
    • Gravy
  • 2 tbsp butter plus reserved Swedish meatball pan drippings
  • ¼ cup all-purpose flour
  • ½ cup Harvey’s Bristol Cream Sherry
  • 2 cups beef stock
  • 1 tbsp beef base (recommended: Better Than Bouillon Roasted Beef Base)
  • 1 tbsp Worcestershire sauce
  • 1 cup heavy whipping cream
  • Salt & pepper, to taste
  • 4 oz sour cream (reserve until serving)
    • Toppings
  • Lingonberry sauce
  • ¼ cup fresh parsley, chopped
Instructions
    Prepare the Meatball Mixture
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Toast sourdough slices until dry. Tear into pieces and pulse in a food processor until breadcrumbs are slightly smaller than peas.
  3. 3
    Place breadcrumbs in a large mixing bowl. Pour over half-and-half and let soak 10 minutes until fully absorbed.
  4. 4
    Finely mince the shallot/onion (food processor works well).
  5. 5
    Melt 1 tbsp butter in a large skillet. Cook onion over medium heat about 10 minutes, until soft and lightly golden.
  6. 6
    Add cooked onion to the breadcrumb mixture.
  7. 7
    Add ground meats, brown sugar, salt, white pepper, garlic, allspice, nutmeg, egg, and beef stock.
  8. 8
    Gently mix by hand just until combined — do not overmix.
    9. Form & Brown the Meatballs
  9. 9
    Line a baking sheet with parchment paper.
  10. 10
    Roll mixture into 1-inch meatballs and place on sheet.
  11. 11
    Tip: lightly wet hands to prevent sticking.
  12. 12
    Melt 1 tbsp butter in the same skillet used for onions.
  13. 13
    Brown meatballs in batches over medium heat, about 5 minutes per batch, turning gently until evenly browned.
  14. 14
    Meatballs will still be pink inside — that’s correct.
  15. 15
    Transfer browned meatballs to a baking dish. Add more butter to skillet as needed between batches.
    16. Bake
  16. 16
    Pour ¼ cup beef stock into the baking dish.
  17. 17
    Cover tightly with foil and bake 40 minutes, until fully cooked and tender.
  18. 18
    Transfer meatballs to a serving dish or crockpot.
    19. Gravy
  19. 19
    Heat reserved pan drippings and butter in the skillet over medium-high heat.
  20. 20
    Whisk in flour and cook until lightly golden.
  21. 21
    Deglaze with sherry, scraping up browned bits.
  22. 22
    Slowly whisk in beef stock, beef base, Worcestershire, and cream.
  23. 23
    Simmer 5 minutes, stirring, until thickened.
  24. 24
    Season with salt and pepper.
  25. 25
    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
Keywords: Swedish meatballs, family heirloom recipe, holiday meatballs, Julbord recipes, Scandinavian Christmas food, Swedish meatball gravy, Swede Dish comfort food
Read it online: https://swededish.com/recipe/ivas-swedish-meatballs-julkottbullar-holiday-family-size/
Abby Phillips
Foodie + Boy Mom