Swedish-ish Meatballs - 100.7 KFM-BFM - San Diego Radio - kfmbfm.com

Sam the Cooking Guy

Swedish-ish Meatballs

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  • 2 tablespoons butter, divided
  • Approx 1 pound cooked, frozen meatballs (I used beef, but pork would be great too) and the small ones are best I think
  • 2 tablespoons flour
  • 1 cupbeef stock, or chicken or turkey
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • ½ tablespoon Worcestershire
  • ½ teaspoon garlic powder
  • Kosher salt & fresh ground pepper
  • ¼ cup fresh parsley, chopped


  1. Melt 1 tablespoon of the butter and the olive oil in a large skillet over medium heat and put in the meatballs- cook until nicely browned, 3-5 minutes then remove to a bowl & set aside
  2. Add remaining butter to the pan, and when it melts sprinkle over the flour
  3. Use a whisk to stir well until you have a smooth paste and then add broth, stirring to make sure you get all the flour from the bottom of the pan
  4. When it’s smooth add the cream, mustard, Worcestershire and garlic powder
  5. Let it simmer a few minutes until it thickens and season to taste with salt & pepper
  6. Put back in the meatballs, allow them to warm through then mix in the parsley right before serving

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