traditional swedish meatball sauce

By Tammy Kendell
from Portland, OR

Years ago, there was a wonderful Swedish restaurant in Portland, Or. that had the best deli and traditional old world dishes and desserts. They made THE best Swedish meatballs I've ever had in my life. I've been looking for a traditional, authentic Swedish meatball sauce recipe. Most I found were easy, short-cut versions of stroganoff using sour cream. A true Swedish sauce is mostly cream and butter. I compiled ingredients of a few different recipes and came up with my own. It turned out fantastic and just what I wanted. Perfection, in my world! I hope you enjoy!

serves 2-3
cook time 30 Min
method Stove Top

Ingredients For traditional swedish meatball sauce

  • 4 Tbsp
    butter
  • 3 Tbsp
    flour
  • 1/2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1/4 c
    tawny port
  • 2 Tbsp
    beef base/paste
  • 1/2 tsp
    nutmeg
  • 1/2 Tbsp
    parsley flakes
  • 1/2 Tbsp
    paprika
  • 1 tsp
    black pepper
  • 2 c
    heavy cream/ whipping cream

How To Make traditional swedish meatball sauce

  • 1
    In a sauce pan on medium heat, melt butter and add flour to make a roux.
  • 2
    Add port and stir until thick and bubbly.
  • 3
    Mix in the beef base/paste and continue to stir.
  • 4
    Add garlic powder, onion powder, nutmeg, parsley, paprika and pepper.
  • 5
    Reduce heat slightly. Slowly add cream (one cup at a time).
  • 6
    Add meatballs (I use pre-made frozen) and let simmer and incorporate together for 20-30 minutes.
  • 7
    Either serve with egg noodles or mashed potatoes.
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