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Swedish Meatballs in Creamy Sauce

Swedish Meatballs in Creamy Sauce

Learn how to make juicy Swedish meatballs in a flavorful cream sauce served alongside boiled potatoes and zesty cucumber and onion salad with dill.

19 November, 2018
Average: 4.5 (10 votes)

serves for


total time

0 HR 50 MIN


600 gr, mince (at least 15% fat)
Sunflower oil
2 tbsp
1 tbsp
3 tbsp
Beef stock
300 ml, gluten-free
Whipped cream
300 ml
Soy sauce
1 tbsp, gluten-free
1/2 tbsp, dried
1/2 tbsp, dried
Black pepper
freshly ground
750 gr, scrubbed
Rice vinegar
4 tbsp
Caster sugar
1/2 tsp
Red onion
Ligonberry jam


  • Place the beef in a mixing bowl and season generously with salt and pepper.
  • Scrunch together to thoroughly combine. Divide into meatballs, rolling between your palms to shape.
  • Heat a large cast-iron pan over a moderate heat until very hot. Add the oil and then sear the meatballs until golden all over. Remove from the pan to a plate.
  • Add the butter to the pan, letting it melt. Once melted, whisk in the cornflour and cook until a blonde roux forms, 2 minutes.
  • Gradually whisk in the stock in a slow, steady stream followed by the cream. Bring the sauce to the boil and then reduce to a simmer until thickened, about 6-8 minutes.
  • Stir in the soy sauce and dried herbs. Return the meatballs to the sauce, cover with a lid, and finish cooking over a low heat, until cooked through, about 10-15 minutes.
  • When ready, serve the meatballs and sauce from the pan with potatoes and cucumber salad on the side, garnished with dill. Serve with some lingonberry jam.

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