Swedish meatball sauce, also known as Swedish meatball gravy, is a rich and flavorful sauce that perfectly complements Swedish meatballs. The base of Swedish meatball sauce is made by combining cream, beef broth, and roux to create a smooth, creamy gravy. Onion, allspice, nutmeg, and other warm spices are also commonly added to give the sauce its signature Swedish flavor profile. The exact ingredients and quantities can vary between recipes, but Swedish meatball sauce generally contains some combination of the following:
Cream
Heavy cream or whipping cream is a primary ingredient in Swedish meatball sauce. The cream gives the sauce its velvety texture and adds richness. Some recipes call for equal parts cream and beef broth, while others use slightly more broth than cream. The creamy element balances out the other ingredients and brings everything together into a luscious gravy.
Beef Broth
Beef broth provides moisture, savoriness, and meaty flavor to Swedish meatball sauce. Packaged beef broth or homemade beef stock can both be used. The broth is typically combined with an equal amount or slightly more cream. Chicken broth is sometimes used as a substitute for beef broth, but beef broth is more traditional and gives the sauce a richer, meatier taste.
Butter and Flour Roux
A roux made from butter and all-purpose flour helps thicken the Swedish meatball sauce and gives it a velvety texture. The butter is melted and the flour is whisked in to form a thick paste. The roux is then slowly incorporated into the warm cream and broth mixture. As the sauce simmers, the starch from the flour gradually thickens the surrounding liquid. The roux enables the sauce to coat the back of a spoon and gives it a rich, creamy body.
Onions
Onions are a key aromatic ingredient in Swedish meatball sauce. Yellow or white onions are finely chopped and sauteed before the liquid ingredients are added. As the onions caramelize, they impart sweetness and savoriness. Cooked onion also helps thicken the sauce slightly. In some recipes, minced onion may also be added toward the end of cooking for a fresh onion punch.
Allspice
Allspice is an essential spice in Swedish meatball sauce. The berries lend a warming flavor reminiscent of a mix between cinnamon, cloves, and nutmeg. Allspice has a sweetness that complements the creaminess from the dairy ingredients. Just a small pinch is needed to give the sauce a distinctive Swedish taste. Pre-ground allspice can be used for convenience.
Nutmeg
Freshly grated nutmeg is another spice that frequently seasons Swedish meatball sauce. It adds a sweet, woody aroma and flavor. Like the allspice, only a small amount is necessary to impart fragrance without overpowering the other ingredients. If fresh nutmeg isn’t available, pre-ground will work too.
Black Pepper
Freshly cracked black pepper lends mild heat and spice to Swedish meatball sauce. Coarsely ground peppercorns are best for releasing the fullest pepper flavor. The pepper’s bite balances out the rich creaminess from the dairy products. Add it toward the end to retain the pepper’s aroma.
Salt
Salt is used judiciously to season the Swedish meatball sauce at different stages. A small amount of salt enhances the flavor of the onions during sauteing. After combining everything, taste and adjust with more salt until the sauce tastes well-seasoned. The salt level typically needs some tweaking since the broth and other ingredients all contribute different amounts.
Flour for Thickening
If the sauce seems too thin after simmering, an extra sprinkle of flour can help thicken it up. Whisk the flour into the hot liquid a little at a time until the desired consistency is reached. The starch molecules from the flour will swell and bind the sauce together. Just be careful not to add too much flour or the sauce may become pasty.
Sour Cream
For extra richness and tang, sour cream is sometimes swirled into the finished Swedish meatball sauce. The cool, cultured creaminess contrasts nicely with the warmer spices. Sour cream is more common in Americanized Swedish meatball recipes than traditional Swedish ones.
Lingonberry Jam
In Sweden, lingonberry jam is almost always served on the side of Swedish meatballs and sauce. The sweet-tart jam complements the savory sauce perfectly. While lingonberry jam is not typically swirled into the sauce itself, a spoonful on top of the meatballs takes each bite over the top.
Substitutions and Variations
Swedish meatball sauce is quite flexible when it comes to ingredients. Here are some common substitutions and variations:
- Chicken or vegetable broth can be used instead of beef broth, though the flavor will be lighter.
- Half-and-half or milk can stand in for heavy cream.
- If no flour is on hand, cornstarch can be used to thicken the sauce.
- Onions can be omitted or shallots, leeks, or garlic used instead.
- Spices like allspice, nutmeg, and black pepper can be adjusted to taste preference.
- For quicker sauce, brown gravy mix can be blended with the cream and broth.
- Non-dairy milk and cream can make a vegan Swedish meatball sauce.
- White wine or sherry can add complexity when deglazing the pan.
- Mushroom or vegetable broth provides an umami flavor boost.
How to Make Swedish Meatball Sauce
Here is a step-by-step guide for how to make classic Swedish meatball sauce:
- Melt 3 Tbsp butter in a medium saucepan over medium heat. Add 1 small finely diced onion and cook for 5 minutes until translucent and softened.
- Whisk in 3 Tbsp all-purpose flour to make a roux. Cook for 2 minutes more to eliminate any raw flour taste.
- Gradually whisk in 1 cup beef broth and 1 cup heavy cream. Bring to a simmer.
- Add pinch of allspice, nutmeg, and freshly cracked black pepper. Let simmer for 5-10 minutes to thicken slighty.
- Taste and season with more salt and pepper if needed. If too thin, whisk in a little extra flour.
- For a richer sauce, swirl in 1/4 cup sour cream just before serving.
- Pour sauce over cooked Swedish meatballs and enjoy with a side of lingonberry jam!
Tips for Making Swedish Meatball Sauce
- Saute the onions slowly over medium-low heat until caramelized for maximum flavor.
- Whisk the flour into the butter thoroughly so no lumps form when adding the liquids.
- Bring the sauce to a simmer slowly and cook gently to avoid curdling the cream.
- Use beef broth with a high gelatin content for the richest mouthfeel.
- Add spices gradually and taste frequently so they don’t overpower.
- For a smooth sauce, strain through a fine mesh sieve after cooking.
- Let the finished sauce sit for a few minutes for the flavors to meld.
- For convenience, the sauce can be made 1-2 days ahead. Gently reheat before serving.
Serving Swedish Meatball Sauce
Swedish meatball sauce is the crowning glory of everyone’s favorite Swedish comfort food. Here are some tips for serving your sauce:
- Pool the sauce beneath piping hot Swedish meatballs for a delicious meal.
- Serve over mashed potatoes, egg noodles, or rice to soak up every last drop.
- Garnish with fresh chopped parsley or dill for color and freshness.
- Offer lingonberry jam on the side for authentic Nordic flair.
- Slice Swedish pancakes and use the sauce for a decadent dessert crepe.
- Dip crispy bread rolls into the sauce for an appetizer.
- Use as a topping for roasted root vegetables like carrots and parsnips.
- Spoon over fried pork cutlets or baked chicken breast.
Storing and Freezing Swedish Meatball Sauce
Like many cream-based sauces, Swedish meatball sauce holds well for 4-5 days refrigerated in an airtight container. Let cool completely before covering to prevent condensation. When reheating, add a splash of cream or broth if the sauce seems too thick.
For longer storage, the sauce can be frozen for 2-3 months. Allow to thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.
The rich ingredients can sometimes separate or curdle when frozen. To help maintain emulsion, stir in a teaspoon of cornstarch before freezing or blend with an immersion blender after thawing.
History of Swedish Meatball Sauce
Meatballs and cream-based gravy emerged as popular dishes in Sweden in the 1700s. During this era, French cuisine influenced much of Europe including Scandinavia. Combining rich cream and butter sauces with meat was fashionable amongst the upper classes.
At the same time, meat grinding technology allowed for more affordable meatballs using less expensive cuts. Simmering meatballs in a creamy gravy allowed the meat to stay tender and moist while stretching ingredients. This made meatballs accessible for common Swedish families.
As Swedish immigrants arrived in America in the late 1800s, they brought their beloved cuisine along with them. Swedish coffee buns, limpa bread, and of course meatballs became staples in the Midwest. Lingonberry jam eventually made its way stateside as well.
Over time, the Swedish meatball recipe transformed with Americanized ingredients like breadcrumbs and milk. But the creamy gravy remains the heart and soul of classic Swedish meatballs even today.
Cultural Significance of Swedish Meatball Sauce
In both Sweden and America, Swedish meatballs wield a great deal of cultural significance and nostalgia. They evoke memories of family meals and comfort food at its finest.
The sauce itself is keystone to the quintessential Swedish meatball experience. A great sauce can make or break the dish. Each bite dripping in the luscious gravy completes the cozy, homemade flavor.
While Swedish meatballs are traditionally served on special occasions in Sweden, they became an everyday staple for Swedish-American families. Even today they remain a popular weeknight supper.
Visitors to Ikea seeking a taste of Sweden have come to associate Swedish meatballs with their iconic sauce. In fact, over 150 million meatballs are sold annually in Ikea stores!
Wherever it’s served, Swedish meatball sauce is certainly the star that brings this iconic dish together.
Conclusion
A rich and creamy Swedish meatball sauce takes this traditional dish over the top. The combination of cream, broth, spices, and roux creates a culinary masterpiece with the perfect texture and flavor. Balancing the ingredients and cooking the sauce gently results in a smooth, decadent gravy. Served alongside tender meatballs and tart lingonberry jam, Swedish meatball sauce showcases the best of Nordic cuisine.