Emma Bengtsson from Aquavit in NYC shares her Swedish meatballs recipe that puts IKEA’s meatballs to shame. In Sweden, meatballs are called köttbullar and are considered as a national dish. Swedish meatballs are usually made with a mix of ground beef and ground pork, or just with ground beef. This recipe serves four people.
KIRUNA JULY 2025: Chef Emma Bengtsson from Aquavit in NYC shares her Swedish meatballs recipe that puts IKEA’s to shame. IKEA’s meatballs can be good if you’re really hungry – but they’re not Swedish Metballs. Emma’s meatballs, made from pork and beef, are rolled small and pan fried, and paired with pureed potatoes, pickled cucumbers, lingonberries, and a sauce made with cream and veal stock. This flavor-packed recipe is sure to keep you warm through the cold winter months.
The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron.
In Sweden, meatballs are called köttbullar and are considered as a national dish. They became popular in the mid-1800s with the advent of meat grinders. Swedish meatballs are usually made with a mix of ground beef and ground pork, or just with ground beef, which is mixed into a mixture of beaten eggs, breadcrumbs soaked in milk, and grated raw onions or finely chopped and fried onions.
Ingredients
for the meatballs:
½ cup|60 grams breadcrumbs
¼ cup|60 ml heavy cream
2 tablespoons|30 grams Dijon mustard
2 tablespoons|30 ml whole milk
½ teaspoon allspice
1 large egg, lightly beaten
kosher salt and freshly ground black pepper
1 pound|455 grams ground beef
1 pound|465 grams ground pork
½ cup|125 ml canola oil
6 tablespoons|¾ stick unsalted butter
for the cream sauce:
2 cups|500 ml veal stock
4 cups|960 ml heavy cream
2 tablespoons|40 grams lingonberry jam
to serve:
fresh or frozen and defrosted lingonberries
pickled cucumbers (optional)
This recipe serves four people. To serve, divide potato purée among plates and top with meatballs. Drizzle with the sauce and serve with the fresh lingonberries and the pickled cucumbers.
Featured Image: Sharon Chen
