Ingredients
Scale
- 1 lb frozen meatballs
- 2 tbsp unsalted butter (for browning)
- 1 tbsp unsalted butter (for sauce)
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet over medium heat, melt 2 tbsp of butter. Add frozen meatballs and cook until golden brown on all sides.
- Remove the meatballs and set aside. In the same skillet, melt an additional tablespoon of butter, then whisk in flour to form a paste.
- Gradually add beef broth while whisking continuously. Stir in heavy cream, Dijon mustard, and Worcestershire sauce until the sauce thickens.
- Season with salt and pepper to taste. Return meatballs to the skillet and simmer on low heat for about 10 minutes to absorb flavors.
- Serve over mashed potatoes or egg noodles, garnished with fresh parsley if desired.
Notes
- For added flavor, sprinkle a dash of nutmeg into the sauce.
- Substitute sour cream for heavy cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 5 meatballs (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 80mg