Swedish Meatball Sauce
Nothing beats Swedish Meatballs; Juicy meatballs in a creamy gravy.
Servings: 4 servings
Calories: 408kcal
Ingredients
- 400 grams Meatballs
- 2 cups Beef stock
- 40 grams butter
- 3 Tablespoons flour
- ½ cup cream 125 millilitres
- 2 teaspoon Dijon mustard
- 1 Tablespoon Worcestershire sauce (optional)
Instructions
Prep
- You will need meatballs for this recipe, you can either use my baked meatballs. My baked meatball recipe already has nutmeg as a flavoring which is a traditional spice in Swedish meatballs. You can of course use store-bought meatballs and prepare them as per the packet instructions.
- Heat the beef stock, I do this in the microwave. Heating the stock speeds up the process of thickening the roux.
Cook
- Heat a fry pan to medium heat add the baked meatballs and cook until heated through(you also want the meatballs to coat the pan with their flavours.) Remove the
- Add the butter to the pan, heat until melted, add the flour and cook in the butter for a few minutes.
- Add the heated stock to the pan, the stock should thicken into a sauce quite quickly, add the cream and Dijon mustard, and stir to combine.
- Return the meatballs to the pan, and simmer until the sauce is thick and velvety.
- Serve
Notes
- Get a jump on the recipe by making a batch of baked meatballs earlier in the week, then it is a case of just making the sauce and mashing some potatoes to get this dinner on the table.
- Definitely heat your stock, I use heated liquid whenever I am making a roux, like in my mac and cheese recipe, you will find your sauce will thicken more quickly and be velvety without lumps.
- Swedish meatballs are lovely served with baked mashed potatoes, egg noodles or rice.
- Don't skip the mustard, I find it adds the best flavour to the sauce.
- Meatballs: I use my baked meatball recipe, this recipe uses ground beef, ground pork, soaked bread crumbs, fresh parsley and onions to create juicy meatballs. But any meatballs will be fine.
- Flour: plain flour or gluten-free flour will work
- Cream: Sour cream or heavy cream can be used as well.
- Beef stock or beef broth can be used. I have also used chicken bone broth in the past, it creates a lighter-coloured sauce but it is still tasty.
- Worcestershire sauce: This is optional, a spoonful in the sauce can add a nice flavor.
- Salt and Black Pepper: Taste and season at the end of cooking with salt and pepper.
Nutrition
Serving: 1serve | Calories: 408kcal | Carbohydrates: 7g | Protein: 21g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 107mg | Sodium: 340mg | Potassium: 561mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg