Best 7 Easy Swedish Meatball Sauce Recipes

SWEDISH MEATBALL SAUCE

Steps:

• Add the butter to a large sauté pan over medium heat and allow it to melt. As soon as the butter has melted, add the flour and whisk for 1-2 minutes.
• Add the beef broth one big splash at a time, whisking well after each addition. Once the mixture resembles the texture of pudding, you can go ahead and add all the remaining broth and whisk to combine. All the mixture to simmer for about 3 minutes, just until slightly thickened.
• Add the remaining ingredients, whisk, and all the mixture to come back to a simmer. Then, allow to simmer 5 minutes more.

SWEDISH MEATBALL SAUCE

Steps:

• Melt butter in a 10-inch skillet over medium-high heat.
• When the foaming subsides, add the flour and cook, whisking constantly, until flour turns light brown, about 30 seconds.
• Slowly whisk in the broth followed by the brown sugar and bring to simmer.
• Reduce the heat to medium and cook until the sauce is reduced to 1 cup, about 5 minutes.
• Stir in the cream and pepper then return to a simmer and let cook for 5 minutes.
• Server over freshly cooked meatballs.
• Refrigerate - Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days.
• Freeze - Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat over low heat and add a little cream if the sauce is too thick.

EASY SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.

SWEDISH MEATBALL SAUCE

Steps:

• 1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
• 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
• *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.).
• My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low.
• For a Gravy Ingredients:
• 4 tablespoons unsalted butter.
• 4 tablespoons flour.
• 2 1/2 cups beef broth.
• 1 tablespoon Worcestershire.
• 1/2 cup sour cream.
• 1/8 teaspoon allspice.
• salt/cracked black pepper, to taste.
• Gravy Directions:.
• 1). In a large skillet, melt butter on medium heat.
• 2). Whisk in the flour slowly and cook until smooth and slightly darkened.
• 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
• 4). Reduce the heat to medium low and stir until gravy thickens.
• 5). Stir in sour cream, mix well, and serve warm on top of meatballs.
• UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour).
• Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

EASY SWEDISH MEATBALLS

Steps:

• Mix all ingredients together for the meat mixture. DO NOT OVER MIX!
• Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned.
• In a medium bowl mix sauce ingredients together.
• Place meatballs in a skillet or crock pot. Simmer for 45 minutes.
• May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.

QUICK AND EASY SWEDISH MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.