Never mind this not-super-pretty-photo. This sauce is perfect. It's just the right thing to accompany a plate of Swedish meatballs, served with boiled potatoes, lingonberries and pickled cucumbers. This is, as it happens, the traditional serving for this meal. In the US, Swedish meatballs often seem to be served with a cream sauce and pasta - that would never happen here. Cream sauce goes on potatoes. Meatballs and pasta, well, then you add ketchup.
So, here we go:
Best sauce for Swedish meatballs
100 ml water
1 tbsp concentrated veal stock
300 ml cream
1 tsp soy sauce
1 tbsp lingonberry jam
Take the pan you fried your meatballs in. (And ideally, you didn't scorch any!) Pour in a good splash of water, perhaps 100 ml, and whisk very well. Cook on medium-high heat. Add the concentrated veal stock and cream. Cook for a few minutes. Add the soy sauce, jam and salt and pepper. Cook for a few more minutes, while whisking.
Serve with meatballs, boiled potatoes, lingonberry jam and quick-pickled cucmbers.
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