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: 5 (5 votes)

serves for

1

total time

0 HR 50 MIN

ingredients

Beef
600 gr, mince (at least 15% fat)
Sunflower Oil
2 tbsp
Butter
1 tbsp
Cornflour
3 tbsp
Beef Stock
300 ml, gluten-free
Whipped Cream
300 ml
Soy Sauce
1 tbsp, gluten-free
Rosemary
1/2 tbsp, dried
Thyme
1/2 tbsp, dried
Salt
Black Pepper
freshly ground
Potatoes
750 gr, scrubbed
Rice Vinegar
4 tbsp
Caster Sugar
1/2 tsp
Cucumber
1
Red Onion
1
Dill
Ligonberry Jam

Preparation

  • 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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