Around the world in classic dishes


Köttbullar med Gräddsås (Swedish meatballs with cream sauce)

by Kitchen Stories


Serves 4

140ml double cream
5 tbsp breadcrumbs
1 onion
60g butter
400g ground venison
100g ground pork
1 egg
2 tsp salt

1 tsp mustard
40g plain flour
100ml white wine
400ml vegetable stock
1 bay leaf
½ tsp lemon juice
vegetable oil (for frying)
mashed potato (for serving)



Step 1/4

Mix some of the double cream with the breadcrumbs in a small bowl and set aside. Dice onion.


Step 2/4

Add some butter to a saucepan over low heat. Once melted, add onion and sauté until translucent. Set aside to cool. In the meantime, add minced venison, pork, egg, soaked breadcrumbs, salt, and mustard to a large bowl. Mix to combine, then add the onions and mix again. Use wet hands to form into small balls.


Step 3/4

Add some vegetable oil to a large frying pan over medium-high heat. Fry köttbullar until golden brown on all sides, then remove from the pan, and set aside.


Step 4/4

Melt remaining butter in the pan and then whisk in the flour and simmer until thick and golden brown. Whilst whisking, add the white wine, vegetable stock, and remaining double cream. Simmer for about 5 minutes, or until thick, and add the meatballs and bay leaf. Let cook for approx. 5 minutes then season with salt, pepper, and lemon juice. Serve with mashed potatoes and lingonberry jam. Enjoy!


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