 The sauce may acquire different tastes depending on the meat served, as it is common to cook the meat for a while in the sauce before serving.In Sweden ("brunsås") and Finland ("ruskeakastike"), meatballs are usually served with a light brown, thick sauce, prepared in the same manner as sauce espagnole (combining dark brown roux with stock), but attains a lighter colour and smoother consistency due to the addition of cream.It is spiced with black pepper, and it is common to add soy sauce, blackcurrant jelly, apple sauce, onions, mustard, allspice, tomato puree or other ingredients to add flavor.