Swedish Meatball Sauce Recipe - Sauce Fanatic (2024)

FAQs

What is the sauce for Swedish meatballs made from? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

How to Thicken Swedish Meatball Sauce. The all-purpose flour in this recipe should do the trick to thicken your Swedish meatball sauce to the right consistency. But if it doesn't, you can add a cornstarch slurry (1 tablespoon of cornstarch to 2 tablespoons of water) to thicken it up.

IKEA Swedish Meatball Gravy Savoury Sauce Mix 28g Powder Sachet (4 Packets) : Amazon.co.uk: Grocery.

It's All About the Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce—a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.

The Seasoning

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

Although they can be a crowd favorite, the Swedish variety may not immediately come to mind when you think of meatballs. But this savory and somewhat rich dish is served with a creamy, gravy-like sauce, seasoned with a unique spice, and is typically enjoyed as a meal rather than an appetizer or on a sandwich.

Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.

You want the oil to be about half a fingernail deep in the pan. Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.

If it still isn't thick enough for you, you can mix equal parts cornstarch and cold water (about 1 tablespoon of each is a good starting point) to create a slurry and stir that in to the hot sauce. After letting that cook for a few minutes it should thicken the sauce nicely.

Czech authorities alerted the discount furniture maker that they had found horsemeat in a sample of meatballs, and Ikea subsequently pulled the product from stores in 14 countries.

Why are my Swedish meatballs falling apart? ›

ANSWER: Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either.

The 7-ounce Wagyu beef meatball is stuffed with truffle cheese and foie gras. The world's most expensive meatball is being served up in New York City for a whopping $100.

Swedish furniture giant Ikea has withdrawn some of its meatballs in 14 European countries after horse meat was discovered in the Swedish-made product in the Czech Republic.

Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories. If using half and half, be careful not to bring to a boil or it may separate. Garlic is not usually found in Swedish meatballs, but I prefer it and have included it for this reason. Omit if you don't want to include it.

Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Meatballs are not a sauce, they are balls of meat. A sauce has to be runny, or at least flowing. Done correctly, a bolognese sauce isn't particularly meaty. The meat is meant to be finely ground and incorporated into a standard spaghetti sauce, and the meat so fine it should stick onto the pasta in little specks.

Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, ½ cup at a time, until the mixture is moist; all the water may not be needed.