SWEDISH MEATBALLS WITH FROZEN MEATBALLS

With a rich, savory cream sauce made in one skillet, this is a comforting dinner that comes together in under 30 minutes. Swipe to make it!

WHY YOU'LL LOVE THIS RECIPE

This recipe is simple, reliable, and always hits the spot on chilly nights when I want comfort food with minimal effort

INGREDIENTS FOR THE MEATBALLS

– Frozen meatballs – Unsalted butter – Flour – Chicken stock – Onion powder – Garlic powder – Kosher salt – Ground black pepper – Worcestershire sauce – Half and half

Cook frozen meatballs according to package instructions, usually 375°F for 15–20 minutes until heated through.

STEP 1: BAKE THE MEATBALLS

STEP 2: MAKE THE ROUX

In a large skillet, melt butter over medium heat. Whisk in flour and cook 30–60 seconds, stirring constantly, until lightly golden.

STEP 3: ADD THE STOCK

Slowly whisk in chicken or beef stock, a little at a time, until smooth and lump-free.

STEP 4: SEASON AND SIMMER

Stir in onion powder, garlic powder, salt, pepper, and Worcestershire sauce. Simmer gently for 2–3 minutes to thicken.

STEP 5: ADD THE CREAM

Pour in half and half and whisk until the sauce is smooth and creamy. Continue cooking until thickened to your liking.

STEP 6: TOSS WITH MEATBALLS

Add baked meatballs to the skillet. Stir gently to coat them in the sauce. Garnish with parsley and serve hot over noodles, potatoes, or rice.

PRO TIPS

- Use plain beef or beef/pork meatballs to compliment the sauce - Add stock to the roux slowly to avoid lumps - Use turkey meatballs and low fat half and half for.a lighter version

THIS RECIPE IS COMFORTING

With a rich sauce that tastes homemade and the convenience of frozen meatballs, it’s a weeknight staple that doesn’t skimp on flavor.

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