Ingredients
Scale
- 1 lb frozen meatballs
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Lingonberry jam (optional)
Instructions
- In a large skillet over medium heat, melt the butter. Add frozen meatballs and brown them for about 8-10 minutes until golden.
- Remove the meatballs and whisk flour into the remaining butter in the skillet to create a roux.
- Gradually add beef broth while stirring continuously until smooth. Stir in heavy cream, onion powder, garlic powder, and thyme; simmer for about 5 minutes until thickened.
- Return the meatballs to the skillet, coating them well in the gravy. Simmer for another 5-7 minutes to meld flavors.
- Serve hot over egg noodles or mashed potatoes, topped with optional lingonberry jam.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 4 meatballs (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 60mg