Köttbullar are famous Swedish meatballs with a crispy brown exterior, and light, airy and tender texture on the interior. The original recipe for the dish first appeared in Cajsa Warg's 1754 cookbook. The meatballs usually consist of beef mixed with pork or veal, and the combination is typically seasoned with onions, salt, pepper, and allspice.

The mixture is shaped into small, round meatballs and browned in hot butter. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side, although lighter side dishes such as cucumber salad or red cabbage are also quite popular. 

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time.

Thin slices of reindeer meat are usually sautéed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. 

Kåldolmar, or Swedish stuffed cabbage rolls, is a traditional dish loved by children and adults alike. Each cabbage roll is prepared separately by stuffing a blanched cabbage leaf with a meat filling consisting of rice, pork or beef mince, milk, onions, eggs, and seasonings.

The rolls are covered with beef stock and milk, then baked until nicely browned. Once baked, they are generously drizzled with a sauce made with the liquid in which they were cooked, along with cream, flour, and seasonings. Stuffed cabbage rolls are usually served with boiled or mashed potatoes, a few dollops of lingonberry jam, and brown sauce. 

Wallenbergare is a classic Swedish patty made with ground veal which is mixed with egg yolks and cream, then rolled in breadcrumbs. The usual accompaniments include green peas, carrots, boiled or mashed potatoes, and lingonberry jam. There are different stories regarding the origin of this dish, but it is certain that it was named after Marcus Wallenberg, a member of a renowned Swedish family.

One story suggests that Wallenberg, after his return from a business trip, went to his favorite restaurant Cecile in Stockholm, and asked the chef, Julius Carlsson, to make a dish similar to the one he consumed on his trip. Another story suggests that the dish was created by Wallenberg's father-in-law Charles Emile Hagdahl, a famous Swedish chef, in the late 1800s. 

Kalops is a rich and comforting Swedish beef stew. It is prepared with chunks of beef that are slowly cooked with onions and spices such as whole peppercorns, bay leaves, and allspice. The most popular variation of the stew is Skånsk kalops, typical for Skåne region, which usually includes the addition of carrots.

Kalops is believed to have originated in the 18th century and has been a wintertime classic ever since. It is traditionally served alongside potatoes and pickled beets.

Julskinka is an indispensable part of the Swedish Christmas julbord (Christmas buffet). Delicious, tender, and moist, julskinka is a traditional Christmas ham that is brushed with a combination of mustard and egg yolks, topped with breadcrumbs, then baked in the oven.

In Sweden, a salt-cured, unsmoked ham is typically used for this dish, but any ham will do. There are also pre-cooked hams sold in Swedish supermarkets that only need to be glazed and served. This Christmas delicacy is usually served cold or slightly warm, along with sweet, coarse mustard and smörgåsgurka pickles.

Korv Stroganoff is the Swedish version of a popular dish known as beef Stroganoff. Instead of beef, the dish is prepared with a Swedish sausage called falukorv, made with a combination of pork, beef, potato starch, and spices. Korv Stroganoff is beloved by children and takes only about 10 minutes to prepare.

Apart from falukorv sausage, the dish is made with onions, tomato purée, chopped tomatoes, and crème fraiche. All ingredients are simmered and seasoned, and this warming, comforting dish is then served, ideally with boiled rice on the side.

A classic Swedish dish, biff à la Lindström is a piquant Swedish burger, which distinguishes itself from other burgers in its use of pickled beets and capers that add a unique flavor to it. Minced beef, eggs, chopped onions, pickled beetroots, capers, and seasonings are combined together and then formed into flat burgers, which can be either fried or grilled.

The burgers are served hot, usually for lunch, alongside boiled or roasted potatoes, green salad, kale, asparagus, or dark gravy. They can sometimes be topped with a fried egg or garnished with pickled beets and mustard. As with many classic dishes, this one also has several variations that call for mashed potatoes, breadcrumbs, heavy cream, or juice to be added to the meat mixture. 

This classic Swedish dish consists of ham hock that is served with mashed root vegetables on the side. The ham hock is typically cured and cooked together with onions, carrots, allspice, and bay leaves, while the root mash usually combines rutabaga, potatoes, and carrots.

The dish is traditionally served with mustard on the side.