Swedish Meatballs with creamy sauce
by Tavolino
Classic Swedish meatballs made from mixed ground meat, served in a savory cream sauce with a hint of soy sauce and mustard.
Ingredients
- Shallots 2 pcs
- Ground meat (mixed) 500 g
- Breadcrumbs 4 tbsp
- Milk 3 tbsp
- Egg 1 pc
- Salt 0.5 tsp
- Pepper 1 pinch
- Butter 80 g
- Flour 40 g
- Beef stock 450 ml
- Heavy cream 200 g
- Dijon mustard 2 tsp
- Soy sauce 3 tsp
Preparation
- 1
Finely dice the shallots.
- 2
In a bowl, mix the ground meat with breadcrumbs, milk, egg, shallots, salt, and pepper.
- 3
Shape the meat mixture into about 40 small meatballs.
- 4
Heat 40 g of butter in a pan.
- 5
Brown the meatballs in batches on all sides and remove from the pan.
- 6
For the sauce, melt the remaining butter in a saucepan.
- 7
Stir the flour into the butter.
- 8
Gradually whisk in the beef stock and heavy cream.
- 9
Bring the sauce to a boil while stirring until it thickens.
- 10
Season to taste with salt, pepper, Dijon mustard, and soy sauce.
- 11
Add the meatballs to the sauce or serve the sauce over them.