Swedish Meatballs

1.5 lbs of Mama Lucia Homestyle Mini Meatballs,

1 bag of egg noodles

2 Tbsp butter or vegetable oil or mix of both,

2 cups low sodium beef broth,

2 tablespoons flour,

¼ cup heavy cream,

¼ tsp onion powder,

¼ tsp garlic powder,

1 Tbsp dried parsley,

¼ tsp salt,

¼ tsp pepper

Heat butter or oil in a large electric skillet or sauté pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides. Place them on a heated baking pan in a low oven to keep warm.

To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Add the remaining 1 cup of stock. In a small bowl, mix the flour with ¼ cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3 to 5 minutes. Add the cream and season with salt and pepper.

Page footer