If you’re looking for an easy, rich sauce that will add a boost of comfort and a bit of flavor to a dish, you’ve found it! This Swedish meatball sauce is a breeze to whip up and it is, of course, a perfect pairing with any Swedish meatballs recipe.
This creamy gravy sauce isn’t a one-trick pony, though. You can serve it with all sorts of dishes from your favorite protein mains to veggie or starch sides!
What is Swedish Meatball Sauce?
Swedish meatball sauce is a simple brown gravy made tangy and creamy with the addition of sour cream. It’s a somewhat rich sauce, thanks to the butter and it packs a bit of umami flavor from Worcestershire sauce.
A large amount of the flavor of your finished dish will be imparted by what you pair with the sauce, from a vegetarian meal of hearty mushrooms to traditional Swedish meatballs. This sauce also makes for a terrific topping for chicken or pork, too.
Ingredients
Your ingredient list couldn’t get easier for this savory sauce.
- Unsalted Butter – Butter adds richness and flavor, giving it a smooth and velvety texture.
- Flour – Flour is mixed with the butter to create a roux that thickens the sauce.
- Low Sodium Beef Broth – Beef broth gives the sauce a bit of rich flavor. Using a low-sodium variety helps to keep it from being too salty.
- Worcestershire Sauce – The tangy and slightly sweet flavor profile of Worcestershire helps to give the sauce some depth.
- Sour Cream – Sour cream makes the sauce silky smooth and adds a touch of tanginess.
What To Serve With Swedish Meatball Sauce
This sauce pairs beautifully with traditional Swedish meatballs, of course, but you can serve it with other types of meatballs made from beef, turkey, or ground pork as well. It’s also perfect over pork tenderloin and it jazzes up chicken breast, too.
For a meat-free meal, try serving it over egg noodles, mashed potatoes, rice, or steamed veggies. Just remember to swap the beef broth for vegetable broth and the Worcestershire for an alternative umami-laden sauce if you want it to be vegetarian.
How to Make Swedish Meatball Sauce
In just a few quick steps, you’ll have a rich, creamy sauce to spoon over meats and veggies.
- Melt butter. Add the butter to a large saucepan and heat it until melted.
- Add flour to make roux. Stir in the flour and mix until combined.
- Add broth and worcestershire. Once the roux becomes golden brown and forms a pasty consistency, pour in the beef broth and Worcestershire sauce while continuing to stir.
- Add sour cream. Then, add the sour cream and whisk until combined.
- Serve immediately or transfer to a pot of meatballs and simmer.
Variations
There are a few simple changes you can make to change the profile or adjust for dietary restrictions.
- Butter – Swap out the unsalted butter for a salted version.
- Flour – Use alternative thickeners such as rice arrowroot, cornstarch, or almond flour for a gluten-free option.
- Spices – Add some of your favorite spices like cumin or nutmeg to the sauce. Or, add salt and pepper to taste.
- Herbs – When serving, sprinkle herbs like fresh parsley over top for herbaceous flavor.
- Mustard – Incorporate a bit of zesty flavor by stirring in some Dijon mustard.
- Beef Broth – Instead of low-sodium beef broth, you can use vegetable broth as a vegetarian option.
- Lemon Juice – Just a splash of lemon juice can add brightness to the sauce.
- Worcestershire Sauce – Try can use soy sauce or tamari for a slightly different flavor. Or you can experiment with different flavored sauces such as hoisin sauce or balsamic vinegar for a unique twist.
- Sour Cream – Use Greek yogurt for an alternative that’s still tangy and creamy. If you want a thinner sauce, you can also use heavy cream instead.
Common Questions About Swedish Meatball Sauce
Swedish meatball sauce is a simple combination of beef broth with an easy roux and Worcestershire sauce. Then, at the end of cooking time, sour cream is mixed in to thicken it and give it a slight tangy flavor.
If your sauce isn’t thick enough, try adding a cornstarch or flour slurry to it. Be sure to fully mix the cornstarch or flour with water before adding it to the sauce to avoid lumps.
Swedish meatball sauce is a great addition to a plate of Swedish meatballs. You can also use lingonberry jam or cranberry sauce to add bright flavor. Or, serve them with some fresh rye bread.
Storage and Freezing
This sauce stores well for several days making it a great way to add some richness to your weeknight meals.
You can easily make this sauce ahead of time and refrigerate or freeze it until you need it. Just gently reheat in the microwave or on the stovetop.
How to Store Swedish Meatball Sauce
Store the sauce in an airtight container or mason jar in the fridge for 3-4 days.
Can I Freeze Swedish Meatball Sauce
Freeze the sauce for up to 3 months in a freezer-safe container or resealable freezer bag. Allow it to thaw overnight in the fridge before reheating.
Other Savory Sauces
A good sauce can elevate nearly any dish. Here are a few of our favorite savory sauces that we know you’ll love too.
Homemade Buffalo Sauce Recipe
Chipotle Ketchup Recipe
Homemade Szechuan Sauce Recipe
Swedish Meatball Sauce Recipe
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
Instructions
- In a large saucepan over medium heat, melt the butter and then whisk in the flour, creating a roux. Continue to whisk until the paste turns a golden brown.
- While whisking, add the beef broth and worcestershire sauce.
- When smooth, whisk in the sour cream.
- Use on desired dish or simmer with meatballs.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
2 slices white bread , hand torn into 1-inch pieces
½ cup evaporated milk
1 tablespoon unsalted butter
1 cup white onion , minced
2 cloves garlic , minced
1 pound 80/20 ground beef*
1 egg , lightly beaten
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice In a large mixing bowl, combine the bread pieces of and evaporated milk until bread is soaked, allow to sit.
In large skillet, melt the butter. Add the onion, allowing to soften for 2 minutes. Add the garlic, cooking for another minute. Transfer the onion and garlic mixture to the bread mixture. Do not rinse out the pan, set aside with the heat off.
Crumble the ground beef as you add it to the bread mixture, then top with the beat egg and sprinkle with the salt, pepper, nutmeg and allspice. Using your hands, toss to combine, but do not over mix.
Roll into 1-inch meatballs. Reheat the skillet over medium heat. There should be enough butter left in the pan to coat, but if not, add 1 tablespoon more butter or neutral oil to prevent sticking.
Add the meatballs to the hot pan, browning evenly on all sides, approximately 5-7 minutes. Using a slotted spoon, remove them to a paper towel lined plate or baking sheet to drain excess fat. Set meatballs aside, reserving the drippings in the pan.
Continue to make the sauce using the recipe above, but only 2 tablespoons of butter and the pan drippings.
Simmer the meatballs in the sauce for 2-3 minutes before serving over mashed potatoes, buttered noodles or cauliflower rice.
Nutrition
Can’t wait to try this so I don’t have to wait for ikea..lol Thanks!
I love it! I made this last night with some frozen meatballs, and I’m already thinking about what else I can use it with!
These are so delicious! We had our served over mashed potatoes and it was incredible!
What a delicious sauce. Loved that note of Worcestershire sauce running through. Thank you!
Delicious! Super easy, tasted fantastic on our meatballs!