Swedish Meatballs
The whole family loves these with mashed potatoes, even though I’m too lazy to make the meatballs from scratch.
Ingredients
- 28-32 ounce package frozen meatballs
- 1/2 cup butter
- 1 cup all-purpose flour
- 3 cups beef broth or stock
- 2 cups chicken or vegetable broth or stock
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 cup whole milk
- 2 tablespoons fresh parsley, chopped (optional)
- salt and pepper to taste
Directions
- Melt 2 tablespoons butter in large skillet or pot over medium heat. Add meatballs and lightly brown on all sides. Transfer meatballs to bowl to rest.
- Add remaining butter to skillet or pot. When butter is melted, whisk in flour. If needed, add a splash of oil. Cook for 4-5 minutes until golden brown. Slowly whisk in broth/stock until well combined.
- Whisk in soy sauce, Dijon mustard, Worcestershire sauce, and sugar.
- Increase heat to medium-high, and whisk in milk. Bring to a simmer and cook for 5-10 minutes until gravy thickens, stirring frequently.
- Season to taste with salt and pepper.
- Lower heat to medium-low. Add meatballs to gravy and heat until warm. Garnish with parsley, if using.
- Serve with mashed potatoes and lingonberry jam or whole berry cranberry sauce.