Recipes Swedish-Style Gravy with Pork Meatballs
These Swedish-style meatballs are rich, creamy, and full of comfort. Jones Pork Meatballs simmer in a buttery gravy made with a hint of mustard. Serve with lingonberry jam for the perfect sweet-and-savory pairing along pasta, buttered rice, or mashed potatoes.
Swedish Meatballs
Servings: 330 minutes
- Jones Dairy Farm Pork Meatballs 12
- Butter 2 Tbsp
- All-purpose flour 2 Tbsp
- Beef broth (or water + bouillon) 200ml
- Heavy cream 100ml
- Sour cream 2 Tbsp
- Worcestershire sauce 1 tsp
- Dijon mustard 1 tsp
- Salt & pepper to taste
- Parsley (chopped) to taste
- Lingonberry jam optional
- 1Cook the meatballs. Place the frozen pork meatballs into a frying pan and cook while rolling them around until heated through. Remove and set aside.
- 2Make the roux. In the same pan, melt the butter. Add the flour and cook over medium heat, stirring continuously, until lightly golden but not burnt.
- 3Finish the sauce. Slowly whisk in the beef broth to avoid lumps and allow the sauce to thicken. Add the heavy cream, then stir in Worcestershire sauce, Dijon mustard, and sour cream. Season with salt and pepper.
- 4Return the meatballs. Add the meatballs back to the pan and coat them well with the sauce. Stir in chopped parsley.
- 5 Serve Transfer to a serving dish and add lingonberry jam on the side, if desired.
Notes & Tips
For extra richness, use a mix of butter and a splash of oil when making the roux.
If the sauce becomes too thick, add a splash of broth to loosen it.
Serve with mashed potatoes, buttered noodles, or rice.
This recipe is made using
Jones Dairy Farm Pork Meatballs
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