Köttbullar and Gräddsås (Swedish Meatballs with Cream Gravy)

As I have previously mentioned while growing up some of our family friends were Finnish and Swedish and of course that friendship meant their food! One of our all time favourites are Köttbullar (Swedish Meatballs) especially when served as a meal with mashed potatoes, Gräddsås (a creamy gravy) and Lingonberry Jam.

While these make a satisfying meal they are often included as a dish in the smörgåsbord buffet and normally without the gravy. Either way they are delicious and always on the menu for lunch when we go shopping at Ikea. You can actually buy frozen Köttbullar and a packet mix for Gräddsås in the Ikea food shop so you can quickly whip this meal up. I however thought it was about time I actually made these myself.

Köttbullar and Gräddsås (Swedish Meatballs with Cream Gravy)

Serves: 4
Points per serve: 6.5

Points for Köttbullar per serve: 4.5
Points for Gräddsås per serve: 2

1 onion
cooking spray
1 cup milk
75 grams breadcrumbs
250 grams extra lean beef mince
250 grams lean pork mince
1 egg
salt
white pepper
ground allspice

200ml liquid beef stock

1 tablespoon soy sauce

100 ml reduced fat cream

1 tablespoon plain flour, if desired

salt

white pepper

Finely dice the onion and sauté gently in a small pan coated with cooking spray. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, and milk/breadcrumb mixture to the firm and moist consistency and season to taste. Add a little water if the mixture feels too firm.

Shape small meatballs with the aid of two spoons and place on water-rinsed plates. Coat a large frying pan with cooking spray and place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Remove from pan to a plate, cover with foil and keep warm.

To the same pan add the beef stock, bring to the boil and scrape the bottom while stiring. Strain the pan juices to remove lumps and stir in the cream. Thicken with the flour a thicker sauce if desired. Season with salt and pepper to taste.

Serve with mashed potato or boiled potatoes and lingonberry jam.

(click here for a printable version of this recipe)