What is the history behind Swedish meatballs?

Swedish meatballs, known as "Köttbullar" in Swedish, have a rich history dating back to the 18th century. The concept of small, round meat patties is believed to have originated in Turkey, where they are known as "köfte." These köfte were introduced to Sweden by King Charles XII, who brought the recipe back after spending time in the Ottoman Empire during the early 18th century.

Over time, the Swedish adapted the recipe to suit their taste and ingredients. Beef, pork, and even reindeer meat became common ingredients for the meatballs, along with spices like allspice, nutmeg, and parsley. They were traditionally served with mashed potatoes, lingonberry jam, and a creamy gravy made from the meat juices.

Swedish meatballs gained international recognition in the 1950s when the recipe was featured in the cookbook "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. The book became a bestseller, and the recipe for Swedish meatballs quickly became a popular dish in American households.

In Sweden, Köttbullar are considered a national dish and are widely enjoyed. They are often served as a main course or as part of a traditional Swedish smörgåsbord, a buffet featuring various dishes. Swedish meatballs are also commonly sold in supermarkets and restaurants throughout the country.

The popularity of Swedish meatballs has spread far beyond Sweden and the United States. Today, they are enjoyed in various parts of the world and have become a symbol of Swedish cuisine and culture.