These Swedish meatballs (köttbullar, in Swedish) are beefed up with our bone broth powder in both the meatball mix and the serving sauce. A lot of recipes use breadcrumbs, but we tested them against a mixture of oats and heavy cream that knocked the breadcrumb version out of the water. These are pillowy, more delicious, and easier to roll and shape. We also broil and bake, which is much easier than having to pan fry in batches.
INGREDIENTS
For the meatballs
- ½ cup rolled oats
- ½ cup heavy cream
- 1 small yellow onion, minced
- ½ pound lean ground beef
- ½ pound ground pork
- 1 egg
- ¼ cup chopped fresh parsley
- 3 teaspoons spice blend
- 1¼ teaspoon ground allspice
- 1¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 packets Instant Beef Bone Broth
For the sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 tablespoons heavy cream
- 8 ounces water
- 1 packet Bare Bones Instant Beverage Mix: Beef
- ¼ teaspoon instant coffee
For serving
- Fresh parsley
- Lingonberry jam* (optional)
*This may not be available at your local grocery store. We found it at Whole Foods Market!
DIRECTIONS
In a medium mixing bowl, combine oats and heavy cream. Stir and set aside until the oats are softened, about 10 minutes.
Once the oat mixture is softened, preheat broiler to high with the oven rack in the highest position. In a large mixing bowl, combine all of the meatball ingredients. using your hand, mix together until just combined. Be careful not to over mix—the consistency should be cohesive but not pasty. Break off a small palmful of the meat mixture and gently pat into a ball shape—they should be no larger than a golf ball. Place the rolled meatballs onto a rimmed baking sheet and broil on high until the top is browned and crispy, about 8–10 minutes. Be careful not to burn them. Once the meatballs are browned and crispy on top, move them to the middle rack and bake at 300ºF for 5 minutes, or until they register an internal temperature of 145ºF.
While the meatballs are broiling and baking, start the sauce. Heat a small or medium saucepan over medium-high heat. Add the butter and melt, then add the flour and stir to form a roux. Lower the heat to medium and, whisking constantly, slowly add the liquids beginning with the heavy cream and then the water. Next, add the broth packet and instant coffee and stir to combine. Remove from heat.
Serve the meatballs topped with sauce, fresh parsley, and lingonberry jam on the side.
