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
- 1/4 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: 1/4 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