Swedish Meatball Sauce

Course: Sauce

Cuisine: Swedish

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 154kcal

Author: Platings and Pairings

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. In just minutes, you can combine this sauce with authentic Swedish meatballs to create a restaurant-quality meal for your family and friends.

Print Recipe

Equipment

Large Skillet
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 recipe makes enough sauce to coat about 1 pound of meatballs.

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.

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

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.

Nutrition