WHAT IS THE TRADITIONAL SAUCE FOR SWEDISH MEATBALLS?
A traditional Swedish meatball “gravy” starts with the pan drippings which are thickened with flour, butter, stock and cream. The sauce is typically balanced with something sharp, like mustard or worcestershire sauce to cut through the richness.
It’s easy to take a classic Swedish meatball recipe and embellish it with twists that reflect your personal tastes. Instead of cream, creme fraiche or sour cream also work well. Try replacing the white bread with rye or pumpernickel. Play around with the “sharp” flavors; soy sauce can take the place of worcestershire sauce. Use a hot mustard to create a little heat. Or, consider adding a little lingonberry jam, or freshly grated orange zest to brighten up the sauce.
In addition to experimenting with different proteins, you can customize your meatball mixture by playing with different warm spices – cinnamon, cardamom and ginger pair well with the traditional nutmeg and allspice. Or, consider replacing the onion and garlic with shallots. Omit the parsley and add a little fresh rosemary, to bring a more intense, woodsy note to the dish.