*Köttbulle* are Swedish meatballs made from ground beef (and sometimes ground pork) combined with milk-soaked breadcrumbs, onions, and beef broth. The best Swedish meatballs are small, about one inch in diameter. Traditionally cooked over an open fire, Swedish meatballs are now most often fried in a large skillet. The most obvious difference between the American Italian meatballs served with spaghetti and Swedish meatballs is that Swedish meatballs are typically much smaller (around one inch in diameter). And then there's the flavor: Swedish meatballs are highly spiced, seasoned with allspice, nutmeg, and sometimes cloves or ginger. These are all spices associated with baked goods in the United States, but in Sweden, they can lean savory. American Italian meatballs, in contrast, are typically seasoned with Italian herbs such as oregano. Swedish meatballs are typically served with a creamy sauce made from pan drippings, while American Italian meatballs are often served with a tomato-based sauce. Almost every Swedish meatball recipe will include an easy recipe for meatball gravy. This tasty Swedish meatball sauce uses the drippings from the pan-fried meatballs to build a creamy gravy sauce. You can serve these smothered meatballs as a main course with boiled or mashed potatoes or egg noodles, or as an appetizer or smörgåsbord. Traditional accompaniments include lingonberry jam (or try cranberry sauce), boiled or mashed potatoes, and [pickled cucumber (or other pickled veggies)](https://www.masterclass.com/articles/chef-thomas-kellers-homemade-pickles-recipe). Homemade Swedish meatballs are a classic comfort food.