Source: Ikea
Ingredients
- 1 bag frozen meatballs (preferably “Party Size Meatballs” from Trader Joe’s)
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 3-4 cups beef broth
- 1 teaspoon Dijon mustard or ground mustard powder
- 3 shakes Worcestershire sauce
- 1/2 cup heavy cream or sour cream
Instructions
Pour meatballs into a large, microwave safe bowl and heat for 3 minutes; stir and heat an additional 2 minutes – they won’t be all the way hot, just enough to take the chill off.
Meanwhile, melt butter in a large pan over medium heat. Add flour, and stir to combine, cooking for 2-3 minutes to make a roux. Whisk in broth, mustard, and Worcestershire sauce. Bring to a slow boil and continue whisking for another minute as sauce thickens. Mix in cream and meatballs, bring back up to slow boil, then cover and reduce to a simmer to full heat through the meatballs.
Uncover and taste gravy, adding salt and pepper to taste. If the gravy is too thin for your liking, mix in a slurry of equal parts cornstarch and water (start with 1 tablespoon, let it boil for a minute to thicken, and add more if needed).
Serve with peas and mashed potatoes or egg noodles. Garnish with finely chopped parsley
Rachel’s
Secrets of Success
You can’t go wrong with meatballs in gravy. This recipe is really forgiving. Don’t have beef stock? Use chicken. Don’t have Dijon? Throw in some ground mustard. Swap soy sauce for Worcestershire, if that’s all you have. Heavy cream works; sour cream works too.
I used to go to the trouble of making homemade meatballs, but Joe complained one too many times that he “prefers” the store-bought ones (mostly because it’s fewer dishes to wash). So I guess the ultimate recipe swap is to drive yourself over to Ikea, order the Swedish Meatball combo, and really save yourself the clean-up hassle.
Cooking with the Claremons 
Leave a comment