This Swedish Meatball Sauce recipe is creamy, rich, and the perfect complement to pre-cooked meatballs. It’s a comforting meal that's perfect for a quick weeknight dinner and can be served over egg noodles or rice. This sauce is sure to turn any simple meal into a delightful feast.
Ingredients:
- 1 cup beef stock
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper, or more to taste
- ½ teaspoon dried rosemary, crushed, or more to taste
- 10 ounces frozen cooked meatballs, thawed
Directions:
- Combine Ingredients:
- In a large saucepan, whisk together beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary. Heat over low heat, stirring occasionally until the mixture is smooth.
- Thicken the Sauce:
- Continue to cook the sauce, stirring occasionally, until it thickens, about 10 minutes.
- Add Meatballs:
- Stir in the thawed meatballs and continue cooking until the meatballs are heated through and reach an internal temperature of at least 160 degrees F (71 degrees C), about 5 more minutes.
- Adjust Seasonings:
- Taste the sauce and adjust the seasonings with more pepper or rosemary if needed.
Serving Suggestions:
- Serve the Swedish meatballs and sauce over cooked egg noodles or rice for a complete meal.
- Consider pairing with light side dishes like Roasted Garlic Lemon Broccoli or a simple Caesar Salad to balance the richness of the meal.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or microwave.
Tips:
- For a thicker sauce, if needed, you can make a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and stir it into the sauce to achieve the desired consistency.
- This sauce doesn’t freeze well due to the heavy cream, as it may separate and affect the consistency when thawed.
With its creamy texture and savory flavor, this Swedish meatball sauce transforms everyday ingredients into a luxurious dish that’s perfect for any occasion.
Easy Swedish Meatball Sauce Recipe
- Total Time: 20 minutes
- Yield: About 2 ½ cups of sauce
Description
This Easy Swedish Meatball Sauce is a must-have for making authentic Swedish meatballs. It's creamy, rich, and perfectly seasoned, bringing the iconic flavor of Sweden to your kitchen. Ideal for drizzling over meatballs served with lingonberry jam and mashed potatoes.
Ingredients
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: 1 teaspoon soy sauce for added depth of flavor
Instructions
-
Make the Roux:
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture turns light brown and bubbly.
-
Add Liquids:
- Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken slightly, about 2-3 minutes.
-
Finish the Sauce:
- Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, Dijon mustard, and soy sauce if using. Simmer gently for another 5 minutes, or until the sauce reaches your desired consistency. Season with salt and pepper to taste.
-
Serve:
- Serve the sauce hot over Swedish meatballs. It pairs wonderfully with mashed potatoes, lingonberry jam, and a crisp green salad.
Notes
- For a lighter version of the sauce, you can substitute the heavy cream with half-and-half or a mixture of milk and a tablespoon of cornstarch.
- Adjust the thickness of the sauce by adding more broth for a thinner sauce or letting it simmer longer for a thicker consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Swedish
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
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