Swedish meatballs are a beloved dish that can be found on menus around the world. But what makes the sauce for Swedish meatballs so unique and delicious? The creamy, tangy sauce is an essential component to this classic Swedish comfort food.
The Main Ingredients
While Swedish meatball sauce recipes can vary slightly, they typically contain a base of common ingredients:
- Cream
- Beef broth
- Butter
- Flour
- Sour cream
By combining cream, broth, a roux made of butter and flour, and sour cream, you can create a smooth, rich sauce that perfectly complements the flavor of Swedish meatballs.
The Cream
Heavy cream is used as the main liquid component of the sauce. The cream contributes a luxurious, velvety texture and creamy dairy flavor. Full-fat dairy is an important ingredient in traditional Swedish cooking.
Amount of Cream
Most authentic recipes call for around 1 cup of heavy cream or whipping cream. Too little cream, and the sauce may be too thin. Too much, and it can become overly rich and heavy.
Alternative for Lighter Version
For a lower-fat version, you can replace some of the heavy cream with half-and-half or milk. Just keep in mind the sauce may turn out thinner without as much fat from the cream.
The Broth
In addition to cream, beef broth is used to add moisture and meaty flavor to Swedish meatball sauce. Many recipes call for about 1 cup of beef broth.
Homemade or Store-Bought
You can use pre-made or homemade beef broth. For an extra flavor boost, make broth using beef bones, onions, carrots, celery and bay leaves simmered for several hours.
Substitution Options
For vegetarian Swedish meatballs, you can substitute with vegetable or mushroom broth instead of beef. Chicken broth also works in a pinch.
The Roux
A roux made from butter and flour helps thicken the Swedish meatball sauce into a rich, luxurious gravy. The roux imparts a velvety texture while also lending a toasted, nutty flavor.
Making the Roux
To make the roux, melt about 4 tbsp butter over medium heat. Whisk in an equal amount of all-purpose flour. Cook for 2-3 minutes, continuing to stir constantly, until the mixture turns a golden tan color. The roux is now ready to thicken the sauce.
Browning the Flour
Browning the butter and flour helps remove the raw flour taste and contributes greater depth of flavor. Be careful not to burn the roux or it will have a unpleasant taste.
Sour Cream
Sour cream is the secret ingredient that gives Swedish meatball sauce its characteristic tang. About 1/2 to 1 cup of full-fat sour cream is stirred in towards the end of cooking.
The Tangy Flavor
Sour cream provides a subtle sour flavor that balances the richness from the cream. Its thick texture also helps stabilize the creamy gravy.
Non-Dairy Alternatives
For non-dairy or vegan Swedish meatballs, sour cream can be replaced with an equal amount of plain, unsweetened non-dairy yogurt or cashew cream.
Seasonings
To round out the flavors, the sauce is seasoned with:
- Salt
- Black pepper
- Dill
Salt enhances the overall flavor while pepper provides a little spice. Fresh or dried dill gives the sauce a uniquely Swedish taste. Some recipes also add a small amount of nutmeg.
Making the Sauce
To make traditional Swedish meatball sauce:
- Prepare the roux by cooking butter and flour together.
- Gradually whisk in beef broth and cream.
- Simmer the sauce gently for 10-15 minutes to thicken.
- Stir in sour cream and seasonings.
- Taste and adjust seasonings as needed.
The sauce will have a smooth, velvety texture and rich, tangy flavor.
Serving Suggestions
Swedish meatball sauce goes perfectly served over:
- Hot cooked Swedish meatballs
- Mashed potatoes or egg noodles
- Rice or couscous
- Scandinavian potato dumplings
Drizzle the creamy sauce over meatballs or stir it into the whole dish. Garnish with fresh dill and serve immediately.
Storing Leftovers
To store leftover sauce:
- Transfer to an airtight container.
- Refrigerate for up to 4 days.
- Gently reheat on the stovetop or microwave, adding broth or cream if too thick.
The rich, aromatic flavors of the sauce develop even more over time. Swedish meatball sauce also freezes well for longer term storage.
Conclusion
With its blend of cream, broth, roux and sour cream seasoned with dill, Swedish meatball sauce is unique and utterly delicious. This creamy, tangy gravy pairs perfectly with savory, tender Swedish meatballs. While recipes can vary, they typically contain a similar base of ingredients that combine to make a mouthwatering complement to the meatballs.