Swedish Meatballs in Creamy Sauce
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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
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.
