Ingredients
Scale
- 1 lb frozen meatballs
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or half-and-half)
- 1 tbsp low-sodium soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp freshly chopped parsley (for garnish)
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the frozen meatballs and cook until golden brown on all sides, about 10 minutes.
- Remove the meatballs from the skillet and set aside. In the same skillet, add another tablespoon of butter along with the flour, whisking for about 1 minute until light golden.
- Gradually whisk in the beef broth, ensuring no lumps remain, then stir in the heavy cream, soy sauce, and Dijon mustard.
- Bring to a gentle simmer over medium heat and allow to thicken for about 5 minutes.
- Return the cooked meatballs to the skillet and let them simmer together for an additional 10 minutes.
- Garnish with freshly chopped parsley before serving. Pair with mashed potatoes or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 5 meatballs (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 14g
- Cholesterol: 55mg