Ah, Swedish meatballs. Those tender orbs of savory joy nestled in a pool of rich, golden gravy…they’re the stuff of cozy nights, dinner parties, and childhood nostalgia. But let’s be honest, the store-bought frozen kind just doesn’t cut it. They’re often dry, bland, and the sauce? Well, let’s just say it wouldn’t win any awards for complexity.
As a seasoned food enthusiast and avid traveler, I’ve had the privilege of exploring diverse culinary landscapes around the globe. Yet, there’s something truly magical about the simplicity and elegance of Swedish cuisine that never fails to captivate my taste buds. One dish that epitomizes this enchantment is the timeless Swedish meatball, adorned with a velvety and indulgent sauce that elevates it to culinary perfection.
The journey of mastering the art of Swedish meatball sauce is a testament to the rich cultural tapestry woven into the fabric of this Scandinavian gem. From the fragrant spices to the luxurious creaminess, every element plays a crucial role in bringing forth a symphony of flavors that dance on the palate.
Join me as we unravel the nuances of creating the classic rich and creamy Swedish meatball sauce – a culinary masterpiece that transcends boundaries and bridges the gap between tradition and modernity. Get ready to infuse your kitchen with the warmth and comfort of Swedish culinary tradition, as we dive into the intricate process of crafting this timeless sauce that has stood the test of time.
Classic Rich And Creamy Swedish Meatball Sauce Recipe
INGREDIENTS
Meatballs
- 500 g (1.1 lbs)beef mince – ideally 20% fat
- 250 g (0.5 lbs)pork mince
- 1 onion – finely chopped
- clove garlic – minced
- 4 tbsp panko breadcrumbs
- 1 medium egg
- 5 tbsp (75ml) full-fat milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp allspice
- 2 tbsp vegetable or olive oil
Sauce
- 3 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 180 ml (¾ cup) beef stock
- 120 ml (½ cup) vegetable stock
- 120 ml (½ cup) double (heavy) cream
- 2 tsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp salt
To Serve
- finely chopped fresh parsley
- creamy mashed potato
- lingonberry jam – or redcurrant jelly
- green veg – such as broccoli or green beans
INSTRUCTIONS
- First, make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper, and allspice in a bowl. 500 g (1.1 lbs)beef mince,250 g (0.5 lbs)pork mince,1 onion,clove garlic,4 tbsp panko breadcrumbs,1 medium egg,5 tbsp (75ml) full-fat milk,½ tsp salt,¼ tsp black pepper,¼ tsp white pepper,¼ tsp allspice
Mix it altogether with your hands, then form into 18-22 meatballs. - Heat 1 tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot. 2 tbsp vegetable or olive oil
- Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.
- Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.
- Place the tray in the oven on low (150C/300F (fan)) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).
- Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.
3 tbsp unsalted butter - Add the flour and whisk it into the butter to form a roux (thick paste). 3 tbsp plain (all-purpose) flour.
- Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain. 180 ml (¾ cup) beef stock
Stir in the vegetable stock and bring to the boil. 120 ml (½ cup) vegetable stock - Add the cream, soy sauce, Worcestershire sauce, mustard, and salt and stir together to combine. 120 ml (½ cup) double (heavy) cream,2 tsp dark soy sauce,1 tsp Worcestershire sauce,1 tsp Dijon mustard,¼ tsp salt
- Add the meatballs back to the pan along with any resting liquid from the tray.
- Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve. I like to serve my meatballs with creamy mashed potato, lingonberry jam, and green veggies, all topped off with a sprinkling of fresh parsley and black pepper. finely chopped fresh parsley,creamy mashed potato,lingonberry jam,green veg
