Sauce for Swedish Meatballs | Swedish Meatballs | Swedish Meatball Sauce | Comfort Food | homemade

Chop up 1 tablespoon of parsley and 1/4 cup of yellow or white onion.

In a mixing bowl, combine 1 pound of ground beef, chopped parsley, and 1/3 cup of breadcrumbs.

Optionally soak breadcrumbs in cream or milk before adding.

Add 1/4 teaspoon of allspice, 1/4 teaspoon of nutmeg, 1/4 teaspoon of garlic powder, cracked black pepper, and salt to the mixture.

Crack in 1 egg and add 1/4 cup of finely chopped onion, then mix everything together.

Form the mixture into meatballs about the size of a golf ball.

Fry the meatballs in a neutral oil in a high sided saute pan over medium to high heat until cooked through.

Remove the meatballs from the pan and cover them to rest.

In the same pan, remove excess cooking oil and add 5 tablespoons of unsalted butter, melting it over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter to make a roux, stirring frequently for 2-3 minutes.

Pour in 2 cups of brown veal stock or beef stock, scraping the bottom of the pan to release fond.

Add 2 tablespoons of low sodium soy sauce and 1 cup of heavy cream to the sauce.

Stir in 1/4 teaspoon of mustard powder and bring the sauce to a simmer over medium heat.

Reduce heat to low and cook until the sauce thickens, coating the back of a spoon.

Equipment Needed

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