The creamy sauce makes these meatballs next level, but did you know that apparently (according to the internet anyway) Swedish people traditionally did not eat their meatballs with meatball sauce!??! Now, thanks to Ikea, everyone thinks Swedish meatballs come with a creamy brown sauce and to be honest, even the meatballs we had in Sweden did. The sauce is almost the best part?!
Swedish meatball sauce is super simple, a butter and flour roux with beef stock and cream, finished off with a tiny bit of soy sauce for color and a touch of umami. I got the soy sauce trick from all the Swedish youtube cooking shows we watched. It’s a sauce game changer.
Ingredients
Onions – the finer you dice your onions, the more uniform and pretty your meatballs will be. If you have a food processor, feel free to pop them in and give them a whirl.
Eggs – eggs are the binder that help keep the meatballs together.
Panko – I like using panko as the breadcrumbs because panko is larger and flakier than regular breadcrumbs. Meatballs made with panko are lighter than meatballs made with regular breadcrumbs.
Nutmeg – there’s just a tiny hint of nutmeg in these guys. They give the meatballs an authentic Swedish flavor with just a background hint of warmth.
