Can I use other types of ground meat instead of beef?

Yes, you can substitute ground turkey or chicken for the beef, but the flavor will be slightly different. You might need to adjust seasoning to taste.

What kind of mustard can I use?

Absolutely! Feel free to experiment with different types of mustard. Dijon, whole grain, or even a spicy brown mustard would all work well. The creamy texture will remain, regardless of choice.

Can I make these ahead of time?

Yes, they can be made ahead of time. Just store them in an airtight container in the refrigerator. Reheat gently before serving.

What if the gravy is too thin?

The gravy thickens as it simmers. If it's too thin, you can whisk in a tablespoon or two of cornstarch mixed with cold water. Simmer for another minute or two until thickened to your liking.

How should I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. They reheat beautifully in the microwave or on the stovetop. Just make sure they're piping hot before eating them!

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Köttbullar, or Swedish meatballs, are a classic comfort food, loved for their tender texture and savory flavor. This recipe puts a unique spin on the traditional dish, incorporating a rich and creamy mustard gravy that takes them to the next level. The result? A heartwarming meal that's both satisfying and utterly delicious. Trust me; I made them for my family last month, and the leftovers were gone in a flash!

I've experimented with different gravy variations, and this creamy mustard version is my personal favorite. The Dijon mustard adds a subtle tanginess that cuts through the richness of the beef, while the brown sugar adds a touch of sweetness that balances everything perfectly. It’s this harmonious blend of flavors and textures that makes this dish so unforgettable. Seriously, I may be biased, but I think you'll love it.

Kottbullar with Creamy Mustard Gravy

Name: Kottbullar with Creamy Mustard Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Nordic
Ingredients: 1 pound Ground beef; 1/2 cup Breadcrumbs; 1/4 cup Onion, chopped; 1 Egg; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/4 teaspoon Allspice; 2 tablespoons Vegetable oil; 2 tablespoons Butter; 1/4 cup All-purpose flour; 2 cups Beef broth; 1/4 cup Dijon mustard; 2 tablespoons Brown sugar

Tender, flavorful Swedish meatballs are smothered in a creamy mustard gravy that takes them from classic to extraordinary. This easy-to-follow recipe is perfect for a comforting weeknight dinner or a special occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First things first, let's make those scrumptious meatballs! In a large bowl, gently combine 1 pound of ground beef with 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 1 egg (lightly beaten), 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of allspice. Don't overmix; just until everything is nicely combined. Trust me, overmixing leads to tough meatballs, and no one wants that.
Now, here's where you can get creative. If you're feeling ambitious and have a meat grinder, you can grind your own beef for extra flavor. But don't worry if you don't; pre-ground works just fine. I usually just grab what's on sale.
Roll the meat mixture into small, 1-inch meatballs. Try to make them uniform in size for even cooking. I never manage perfect uniformity; some are always bigger than others. This is okay, just embrace it!
Heat a large skillet over medium heat with 2 tablespoons of vegetable oil. Once it's hot (but not smoking), carefully add the meatballs to the skillet. I personally avoid overcrowding the pan – it's better to cook them in batches and ensure that they brown properly.
Brown the meatballs, making sure to turn them frequently until they're browned on all sides. This takes about 8-10 minutes, maybe a little longer. Don't rush this step; it's a crucial element to the perfect Köttbullar taste and texture!
Once the meatballs are browned, remove them from the skillet and set them aside. You want to keep them warm while you prepare the sauce, so preheating the oven to 200 degrees is a good option. I know, I know, one more step – just be patient!
Now, for the amazing gravy! In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of all-purpose flour. Cook for about 1 minute, stirring constantly, until it forms a smooth paste, called a roux. Don't let it brown, or your gravy will taste funny.
Slowly whisk in 2 cups of beef broth. Keep whisking to avoid lumps, as it can get a little lumpy. Once smooth, whisk in 1/4 cup of Dijon mustard and 2 tablespoons of brown sugar. This is where the magic happens!
Add the browned meatballs back to the skillet. Reduce heat to low, and let everything simmer together for about 10-15 minutes. If you like it thicker, you can always simmer it a little longer to evaporate some liquid. It's up to you; there's no single ‘right’ answer here!
Serve immediately with mashed potatoes, boiled potatoes, or rice, and a dollop of lingonberry jam on the side. This truly elevates the dish; trust me, it adds a sweet and tartness that perfectly complements the savory meatballs and creamy mustard gravy. Enjoy!

📝 Notes

For a richer flavor, use a combination of ground chuck and ground sirloin.
Adjust the amount of brown sugar to your preference.
If your gravy gets too thick while simmering, add a tablespoon or two of water to thin it to your desired consistency. This will happen, but it's easily solved!