Swedish Meatball Sauce Recipe

Swedish meatball sauce is usually served as a gravy for meatballs. Depending on the country, they can be served over noodles, rice or with potatoes. In America, they are usually served on a bed of egg noodles.

In Sweden, köttbullar (meatballs) are made with a mixture of beef and pork ground together and mixed with breadcrumbs that have been mixed with milk. Finely chopped onions are added to the mixture. Spices include salt and white pepper or allspice. They are usually served with gravy, boiled potatoes and lingonberry jam. Sometimes they are served with pickled cucumber.

In the United States, there are many variations of Swedish meatballs. Sometimes they are served as a meal over egg noodles or, quite commonly, they are found in buffets.  They can be made in a crock pot or in the oven. Some people will fry the meatballs on the stovetop and then bake them in the oven.

Depending on the region you come from, Swedish meatball sauce may contain various ingredients. This simple recipe stems from New England.

New England Swedish Meatball Sauce Recipe

Ingredients You Will Need:
2 tablespoons all-purpose flour
1 teaspoon gravy master
1 cup light cream

Stir the flour into meatball drippings in skillet (drippings left over from pan-frying the meatballs). Add light cream and gravy master. Heat and stir until gravy thickens. Return the meatballs to gravy, cover and cook slowly about 30 minutes, basting occasionally.

If you are using a crock pot, the meatballs will have been simmering in water. Add one cup of heavy cream, one teaspoon gravy master, two beef bullion cubes and salt and pepper to taste. Let simmer until sauce starts to thicken. You will need to stir this every few minutes. If the sauce does not get as thick as you like it, you can mix one tablespoon cornstarch with one tablespoon of the liquid from the crock pot and pour it in. Stir constantly until the sauce thickens to your preference.