Kottbullar, Swedish meatballs are one of the best known of all the Swedish delicacies. A ground beef and sometimes ground beef and ground veal or reindeer combo with finely chopped yellow onions, breadcrumbs and fresh and dried spices, typically served in gravy of heavy cream over new potatoes with loganberry jam for a condiment.


½ cup bread crumbs
¼ cup dill chopped fine
¼ cup parsley chopped fine
¼ cup tarragon chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
1 pound ground beef
Olive oil
2 Tablespoons butter
1 cup heavy cream
Fresh ground black pepper
Fresh dill for garnish


In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the Yellow onion, the egg and the ground beef and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and add the heavy cream to the skillet, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, add the meatballs back to the skillet and simmer on low uncovered for about 2-4 minutes. Serve over steamed potatoes and garnish with fresh chopped dill or parsley.