Swedish Meatballs

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This quick and easy Swedish Meatball Sauce takes pre-made meatballs to a new level and creates a delicious family meal.

A batch of sweedish meatballs in a cast-iron pan with a spoon resting on the side.

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

All the ingredients to make the Sweedish meatballs al laid out on the bench.

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.

A batch of baked meatballs in a cast iron fry pan on the element.

Step three: Add the butter to the pan, heat until melted, add the flour and cook in the butter for a few minutes.

A cast iron pan with melted butter bubbling away in it with a wooden spoon resting on the side.

Flour being stirred into the cast iron pan of melted butter by a wooden spoon.

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.

Beef stock being stirred into the cast iron pan of melted butter and flour by a wooden spoon.

A small jug of cream being poured into the cast iron pan of melted butter by a wooden spoon.

Step five: Return the meatballs to the pan, and simmer until the gravy is thick and velvety.

Meatballs added into the cast-iron pan full of simmering Sweedish sauce on the element.

Serve!

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.

A spoonful of Sweedish meatballs raised above the rest of the batch below in a cast-iron pan next a plate with a serving over the top of mashed potatoes and side of blanched beans and a sprinkling of parsley.

FAQs

What is Swedish meatball sauce made of?

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.

How to make IKEA meatball gravy without lumps?

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.