Gravy for meatballs

Meatballs release a lot of fat and browned residue, and the gravy should be made in that pan.

Swedish-style cream gravy¶

The classic gräddsås, served with meatballs, mash and lingonberry.

1. Brown the meatballs in butter; lift them out.
2. Make a roux with 30 g butter and 2 tbsp flour in the same pan.
3. Whisk in 400 ml beef stock, then 150 ml double cream.
4. Add 1 tsp soy sauce for colour and 1 tsp redcurrant or lingonberry jelly for balance.
5. Simmer gently — never boil once the cream is in — and return the meatballs to warm through.

See Scandinavian brown sauces.

Brown onion gravy¶

For a British or pub-style plate with mash:

1. Brown the meatballs, remove.
2. Caramelise a sliced onion in the fat, 20 minutes.
3. Flour, stock, simmer. See onion gravy.

Simmering the meatballs in the gravy¶

Returning the meatballs to the gravy for 10–15 minutes is not just reheating — they release more juice and gelatin, and the gravy gets better. Keep the heat low so they do not toughen.

See also¶

• Scandinavian brown sauces · onion gravy · cream in gravy