Swedish Meatball Sauce
This quick and easy Swedish Meatball Sauce takes pre-made meatballs to a new level and creates a delicious family meal.
Why This Recipe Works
- 5 basic ingredients
- So simple to make
- Meatballs in a creamy gravy are yummy to eat and my kids always ask for more.
Ingredients you will need
- Meatballs
- Butter
- Flour
- Cream
- Dijon mustard
- Beef stock
- Optional Worcestershire sauce
Ingredient Notes and Substitutes
- 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.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Swedish Meatball sauce recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
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.
Step one: Heat the beef stock, I do this in the microwave. Heating the stock speeds up the process of thickening the roux.
Step two: Heat a large skillet 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 meatballs once warm and set aside.
Step three: Add the butter to the pan, heat until melted, add the flour and cook in the butter for a few minutes.
Step four: Add the heated stock to the pan, whisk or stir vigorously the stock should thicken into a sauce quite quickly, add the cream, Dijon mustard (optional Worcestershire sauce), and stir to combine.
Step five: Return the meatballs to the pan, and simmer until the gravy is thick and velvety.
Serve!
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Top Tips
Here is how you can make this Swedish Meatball Recipe perfectly every time!
- 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, buttered noodles or rice.
- Don't skip the mustard, I find it adds the best flavour to the sauce.
FAQs
Swedish meatball sauce is made from a roux of butter and flour, beef stock and cream is then added to this to make a velvety savory sauce.
Ikea Swedish meatball gravy is made using a roux. Try heating the beef stock before you add it to the flour and butter. You will find your sauce will thicken more quickly and be velvety without lumps.
Swedish Meatball Sauce
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Ingredients
- 400 grams Meatballs
- 2 cups Beef stock
- 40 grams butter
- 3 Tablespoons flour
- ยฝ 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.
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