Swedish Meatballs: The Cream Sauce Is the Whole Point

Swedish meatballs have a reputation problem. The IKEA version is fine for what it is, but it has nothing to do with what homemade köttbullar actually taste like. The real difference is in the texture of the meatball and the cream sauce that brings it all together.

The meatballs

Mix two slices of day-old white bread, crusts removed, torn into pieces. Pour over three tablespoons of heavy cream. Let it soak for five minutes, then mash into a paste.

Combine with 250g of ground beef and 250g of ground pork, one egg, a small onion grated, half a teaspoon of allspice, a quarter teaspoon of nutmeg, and a generous pinch of salt. Mix until combined — do not overwork it or the meatballs will be dense.

Roll into balls about the size of a large marble, using wet hands to prevent sticking. Aim for about 30 meatballs.

Brown in butter in batches over medium heat until colored all over. Do not crowd the pan. Remove and set aside.

The cream sauce

In the same pan, melt a tablespoon of butter over medium heat. Add a tablespoon of plain flour and whisk for one minute. Gradually pour in 300ml of beef stock, whisking constantly to prevent lumps. Add 150ml of double cream, a teaspoon of soy sauce (adds depth and color), and half a teaspoon of Dijon mustard. Simmer for five minutes until the sauce thickens enough to coat a spoon.

Return the meatballs to the sauce. Simmer gently for ten minutes until they are cooked through and have absorbed some of the sauce.

Taste and adjust salt and pepper.

Serve over boiled or mashed potatoes, with a spoonful of lingonberry jam alongside each plate. The jam is there for a reason. Use it.