Swedish meatball sauce: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]] | ||
Originally from [https://www.jamesmartinchef.co.uk/recipes/swedish-meatballs/ Swedish Meatballs] recipe. Adapted as James likes big portions! | Originally from [https://www.jamesmartinchef.co.uk/recipes/swedish-meatballs/ Swedish Meatballs] recipe. Adapted as James likes big portions! | ||
Revision as of 14:58, 16 February 2025
Other recipes | Savory sauces and side dishes
Originally from Swedish Meatballs recipe. Adapted as James likes big portions!
Meatball sauce for two
Ingredients
- 15ml butter.
- 15ml cornflour.
- 50ml double cream.
- 100ml beef stock.
- Seasoning to taste.
Directions
- Make the roux by melting the butter and stirring in the flour.
- Add the cream, stirring to keep smooth.
- Add the stock and bring to the boil, simmer to the consistency you want.
This should be relatively runny, like a gravy not a white sauce.
Serve with Pork and Beef meatballs and cranberry sauce.
