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Smörgåsbord Meatballs with Tarragon and Mustard Creamy Sauce


  • 400g Smorgasbord Swedish meatballs
  • 25g Butter
  • 2 sprigs Tarragon
  • 2 tbsps Dijon mustard
  • 100ml Organic Double Cream
  • 100ml Chicken Stock


  1. Roast the meatballs slightly in a pan with the butter to give them a beautiful golden colour, and the nuttiness coming from the butter.
  2. Then remove and set aside, deglaze the pan with the water, add the cream, mustard and with the help of a wooden spatula, mix well, then reduce until it starts slowly to coat the back of the spatula. Throw in the meatballs, and if needed a couple of spoonfuls of chicken stock or warm water, simmer for 15 minutes, then add the fresh tarragon. Serve hot with mashed potatoes.
  3. I had it and I can tell you it is lush!