This rich and creamy Swedish Meatball Sauce is a decadent, flavorful sauce that transforms simple meatballs into classic comfort food. It’s effortlessly made in one pan with a savory base of beef broth, deepened with Worcestershire and soy sauce, and finished with tangy sour cream for a luxuriously smooth texture. This quick and easy recipe makes a generous amount of sauce for 1 pound of frozen meatballs.
The magic of this sauce all starts with a simple roux, where butter and flour are cooked together to create a nutty base that guarantees a luxuriously thick consistency without any lumps. The rich beef broth is then slowly whisked in to form a velvety gravy, before continuing with the savory, umami-packed trio of Worcestershire, soy, and Dijon mustard!
Just before the end of the cook, the sour cream is gently stirred into the sauce, instantly adding a tangy creaminess and a beautifully smooth, glossy finish. Serve this silky Swedish meatball sauce over juicy meatballs (makes enough to coat 1 pound of meatballs) and mashed potatoes or use it as a delicious alternative to gravy for a variety of comforting meals.
Table of Contents
Ingredient notes
- Unsalted butter – Gives richness and a silky consistency to the sauce. Salted butter can be used, but then you’ll need to reduce the salt listed in this recipe.
- Flour – Thickens the sauce by combining with the melted browned butter to form a roux.
- Beef broth – The broth will impart extra flavor to the sauce and helps to create the ideal consistency without diluting flavor. Parmesan broth or vegetable broth can be used instead.
- Worcestershire sauce – The savory, tangy, and slightly sweet flavors pair really well with the rest of the sauce ingredients and cuts through some of the richness of the butter and sour cream.
- Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness.
- Dijon mustard – Provides a subtle tang and gentle heat, helping emulsify the sour cream and liquid ingredients into a smooth, glossy consistency.
- Sour cream – Adds tang and extra creaminess. I’ve used reduced-fat sour cream, but you can use full-fat for a richer sauce, if preferred.
- Salt and pepper – To taste.
- Meatballs – You can use homemade or frozen meatballs. This quick and easy recipe makes a generous amount of sauce for 1 pound of frozen meatballs.
How to make it
- Make the roux: Melt the butter in a large skillet over medium heat. Add the flour and cook for about 2 minutes, stirring continuously, until it begins to turn golden.
- Simmer the sauce: Slowly whisk in the broth. Add the Worcestershire sauce, soy sauce and dijon mustard. Let the mixture simmer for about 5 minutes, until thickened slightly. Reduce the heat to low and stir in the sour cream. Season the sauce with salt and pepper, to taste.
- Combine with meatballs to serve: Once your meatballs are done cooking, add them to the skillet with the sauce. Continue to cook for a few minutes, spooning the sauce over the meatballs. Serve and enjoy!
Ways to use Swedish meatball sauce
Elevate simple meatball recipes and side dishes with this bold, savory Swedish meatball sauce. Here are two easy upgrades for unforgettable results:
- Use to coat meatballs: This Swedish meatball sauce is ideal for coating juicy cooked meatballs to complete the dish, such as these Easy Turkey Swedish Meatballs Recipe.
- A delicious gravy replacement: Use this Swedish meatball sauce as a replacement for beef gravy to serve over creamy mashed potatoes, buttermilk biscuits, roasted potatoes, or pork chops!
Tips and tricks
- Allow the butter to sit at room temperature for about 20-25 minutes before heating it in the pan. If the butter is too cold from the fridge or if it is frozen, it will splatter and burn easily.
- Keep a close watch on the butter as browned butter can turn to burnt butter very quickly.
- Make sure your meatballs are roughly the same size before cooking. This ensures they’ll cook evenly.
- Meatballs are done when they reach a temperature of 165-degrees. I love using this meat thermometer to test for doneness.
- Only add the sour cream towards the end of the simmer to prevent curdling. Sour cream acts as a final emulsifier and thickener. Adding it at the end, once the heat is reduced to low, allows it to gently warm through and integrate smoothly without losing its creamy body.
- Use beef or pork (or a combination) to make your meatballs for this Swedish meatballs sauce for an authentic meal.
- Double the recipe and refrigerate for easy use later on.
Variations
Customize your Swedish meatball sauce with these quick and easy ingredient swaps and additions:
- Broth -Feel free to use chicken broth, parmesan broth, or vegetable broth instead of beef broth.
- Extra creaminess – Add in softened cream cheese or heavy cream for extra body and richness.
- Roasted garlic – For an extra depth of flavor, add roasted garlic to the butter-flour roux.
- Herb-infused – Add in fresh chives, rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the sauce for a herbaceous twist.
Serving suggestions
The luxuriously creamy consistency of this sauce and hearty savory notes is the perfect addition to a variety of dishes – not just meatballs! Here are a few delicious pairings to try:
Storing
- This Swedish meatball sauce can be stored in an airtight container in the fridge for 4-5 days. Reheat the sauce on the stovetop with a splash of broth or cream to loosen the mixture.
- While technically possible to freeze this sauce, there is a risk that it separates from the freezing and thawing process.
Erin’s wine pairings
Elevate the creamy, savory notes of this Swedish meatball sauce with a thoughtfully chosen wine. Whether you prefer a bright red to cut through the richness or a creamy white to mirror its texture, I’ve got the perfect pairings for you to try:
- Pinot Noir’s bright acidity and red fruit notes cut through the richness of the creamy sauce, while its light to medium body complements the meatballs without overpowering them. Beaujolais is another great option for this Swedish meatball sauce.
- The zesty citrus and stone fruit flavors of an off-dry Riesling provides a refreshing contrast to the creamy sauce.
- A lightly oaked Chardonnay has a creamy texture and subtle vanilla notes that mirror the sauce’s richness, while its acidity prevents the dish from feeling too heavy. Avoid heavily oaked versions, as they can overwhelm any meatballs added to this sauce.
More meatball-inspired recipes
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Full Recipe
Swedish Meatball Sauce
Equipment
- Whisk
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- 1/2 teaspoon Dijon mustard
- 2/3 cup sour cream (reduced-fat )
- Salt and pepper (to taste)
- 1 pound cooked meatballs (for serving)
Instructions
- In a large skillet over medium heat, melt the 2 Tablespoons butter. Add the 2 Tablespoons flour and cook for about 2 minutes, stirring continuously, until it begins to turn golden.
- Slowly whisk in the 2 cups beef broth. Then add the 1 Tablespoon Worcestershire sauce, 1 Tablespoon soy sauce and 1/2 teaspoon Dijon mustard.
- Let simmer for about 5 minutes, until thickened slightly. Reduce heat to low and stir in 2/3 cup sour cream. Season with salt and pepper, to taste.
- Once your meatballs are done cooking, add them to the skillet with the sauce and continue to cook for a couple minutes, spooning the sauce over the meatballs.
Notes
- This Swedish meatball sauce can be stored in an airtight container in the fridge for 4-5 days. Reheat the sauce on the stovetop with a splash of broth or cream to loosen the mixture.
- While technically possible to freeze this sauce, there is a risk that it separates from the freezing and thawing process.
- Allow the butter to sit at room temperature for about 20-25 minutes before heating it in the pan. If the butter is too cold from the fridge or if it is frozen, it will splatter and burn easily.
- Keep a close watch on the butter as browned butter can turn to burnt butter very quickly.
- Make sure your meatballs are roughly the same size before cooking. This ensures they’ll cook evenly.
- Meatballs are done when they reach a temperature of 165-degrees. I love using this meat thermometer to test for doneness.
- Only add the sour cream towards the end of the simmer to prevent curdling. Sour cream acts as a final emulsifier and thickener. Adding it at the end, once the heat is reduced to low, allows it to gently warm through and integrate smoothly without losing its creamy body.
- Use beef or pork (or a combination) to make your meatballs for this Swedish meatballs sauce for an authentic meal.
- Double the recipe and refrigerate for easy use later on.
- Broth – Feel free to use chicken broth, parmesan broth, or vegetable broth instead of beef broth.
- Extra creaminess – Add in softened cream cheese or heavy cream for extra body and richness.
- Roasted garlic – For an extra depth of flavor, add roasted garlic to the butter-flour roux.
- Herb-infused – Add in fresh chives, rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the sauce for a herbaceous twist.
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