Meatballs in a creamy sauce

Swedish meatballs

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Swedish meatballs are small meatballs in a creamy sauce. Their basis is ground beef combined with pork, egg, roll, onion and spices. The meat mass is formed into small balls which are first fried in oil, then combined with the sauce.

The sauce for Swedish meatballs is a sauce on a roux. The preparation of the sauce begins with frying the flour in butter, adding broth to it, and at a later stage, also cream, mustard and spices. One of the spices I always add to my sauce is Worcestershire sauce. It is a liquid spice that is characterized by a slightly spicy, sweet-salty and distinctive flavour.

What to serve Swedish meatballs with? Those of you who have had the opportunity to shop at Ikea and dine in the restaurant of that store, for sure saw meatballs on the menu, and maybe even had the opportunity to try them. At Ikea, meatballs are served with creamy mashed potatoes or French fries and cranberries in the form of jam, but they can also be served with, for example, fresh cabbage salad or pickled cucumber. I recommend you the following recipe for Swedish meatballs and please enjoy.

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Meatballs in a creamy sauce

Ingredients for Swedish meatballs.

  • 400 g minced beef
  • 500 g minced pork
  • 100 g onion
  • 1 teaspoon of salt
  • a small bunch pf parsley
  • 1/2 teaspoon of pepper
  • 100 g breadcrumbs
  • 3 tablespoons of butter
  • 2 tablespoons of oil
  • 1 tablespoon of grainy Dijon mustard
  • 100 ml cream (30%)
  • 1 tablespoon of flour
  • 1 egg
  • 400 ml beef broth
  • 1 tablespoon of Worcestershire sauce
  • 200 ml milk

How to make Swedish meatballs.

Put a tablespoon of butter and finely chopped onion into a trying pan. Fry for 5 minutes over medium-high heat. Next, pour in the milk, bring it to a boil and add the breadcrumbs. Simmer together for 1-2 minutes, stirring constantly, then remove from heat and cool down.

Put the minced pork and beef, cold onion with breadcrumbs, egg, finely chopped parsley, salt and pepper in a bowl. Knead the meat mass thoroughly with your hand, and when it’s ready, form small balls of it. Pour 2 tablespoons of oil into a pan and add 2 tablespoons of butter, heat it up and put the meatballs on it. Fry the meatballs on a medium-high heat until golden brown on each side. Transfer the fried meatballs on a plate.

Pour the flour into the fat remaining in the pan after the meatballs are fried and fry for 1-2 minutes, then slowly pour the broth, stirring constantly. Next add the cream, mustard and Worcestershire sauce. Cook for 2-3 minutes. Put the meatballs from the plate into the hot sauce and simmer together for a minute. Serve the Swedish meatballs in the sauce immediately after preparation.

Meatballs in a creamy sauce

Good to know when making Swedish meatballs.

Fried meatballs can be frozen. Just put them in an airtight plastic container and place them in the freezer. You can keep the meatballs in the freezer for 2-3 months. After removing from the freezer, it is enough to defrost and reheat them in the sauce.

It is possible to replace the beef stock with bone stock or vegetable stock.

Do you like meatballs? If so, try our recipe for Zucchini spaghetti with meatballs.

Meatballs in a creamy sauce
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