Print

Rich and Creamy Swedish Meatball Sauce (Köttbullar Gravy)

Close-up of rich, creamy swedish meatballs sauce swirled in a bowl and topped with cracked black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and creamy homemade Swedish meatball sauce from scratch. This recipe delivers the classic savory brown cream sauce flavor perfect for your Köttbullar.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon soy sauce (or Worcestershire sauce)
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • Pinch of salt, to taste

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour to create a smooth roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it smells slightly nutty. Do not let it brown deeply.
  3. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, stirring until the sauce begins to thicken.
  4. Reduce the heat to low. Stir in the heavy cream, soy sauce, and allspice.
  5. Continue to simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce reaches your desired consistency. This is your thickening meatball sauce base.
  6. Season with salt and pepper. Taste and adjust seasoning as needed.
  7. If serving immediately with meatballs, pour the hot sauce over them.

Notes

  • For a gluten-free meatball gravy, substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend or cornstarch mixed with cold water (slurry).
  • If you prefer a tangier flavor, add 1 tablespoon of sour cream or crème fraîche at the very end, off the heat.
  • This recipe yields enough sauce for about 20 standard-sized Swedish meatballs.

Nutrition

Find it online: https://seventhflavour.com/swedish-meatballs-sauce-recipe/