Gravy for Swedish meatballs

    30 min

    Using pre-made meatballs makes this a quick and simple dinner option, served with chips or fries and a little veg. The gravy ingredients are enough to serve 2.

    6 people made this

    Serves: 2 

    • mini meatballs suitable for oven-baking
    • 2 to 3 tablespoons plain flour
    • 1 chicken stock cube, crushed
    • milk, as needed
    • 500ml boiling water
    • Worcestershire sauce, to taste
    • salt and pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Start baking mini meatballs as per instructions. About 10 minutes before end of cooking time, remove from oven and drain fat into a medium-sized pan. Turn heat on to medium temperature.
    2. Add half of flour and 1 crushed stock cube to fat, and whisk until combined (should take on a crumbly texture). Then add tiny splash of milk and combine to paste.
    3. Add water gradually, waiting for it to re-thicken before adding more. Stop adding water once it reaches a good thickness and stops thickening back up. Add Worcestershire sauce and seasoning to taste.
    4. Once the meatballs have finished cooking, add them to the gravy and simmer for 5 to 10 minutes. Try to add fat from pan as you mix the meatballs in - this adds to the flavour. Stir well throughout.


    Bake the meatballs in a dish with up-turned side to collect the fat and juices easily. For a healthier version, use skimmed milk and omit the fat at the final stage (still necessary at beginning). Making your own meatballs works too, as long as they are not too big.
    Allow about 8 to 10 mini meatballs per person.

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