Swedish Meatballs
Dinner Ideas for Pre-Cooked Meatballs
The easy-to-make creamy gravy in this classic comfort dish is the perfect way to serve our delicious pre-cooked meatballs.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16-18 oz.) package | Jones No Antibiotics Ever Pork or Chicken Meatballs, defrosted |
| 3 tablespoons | Unsalted butter |
| 1 | Large shallot, finely diced |
| 1 | Large garlic clove, minced |
| 1 teaspoon | Salt, divided |
| 3 tablespoons | All-purpose flour |
| 2 cups | Beef broth, room temperature |
| 1/4 teaspoon | All spice |
| 1/8 teaspoon | Nutmeg |
| 1 teaspoon | Dijon mustard |
| 3/4 teaspoon | Worcestershire sauce |
| 3/4 cups | Full fat sour cream (or 1/2 cup heavy cream) |
Cooked wide egg noodles, for serving | |
Parsley, for garnish |
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Directions
-
Melt butter in a large skillet with high sides over medium heat. Turn heat to medium-low, add shallot and sauté until fragrant and translucent, about 2-3 minutes. Add the garlic and ¼ teaspoon salt, cook one minute.
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Stir in the flour, cook for one minute.
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Slowly whisk in room temperature beef stock, 1/2 teaspoon salt, all spice, nutmeg, Dijon mustard and Worcestershire sauce. Bring to boil and reduce to a simmer until the sauce has thickened, about 3-4 minutes.
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Add meatballs to sauce. Cover and simmer until the meatballs are warmed through, about 10 minutes.
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Stir in sour cream, remaining 1/4 teaspoon of salt and pepper until sauce is creamy and thick.
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Serve over egg noodles. Garnish with freshly chopped parsley or chives.
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