I’ve been all about the meals that I can whip up a) without tons of work/ingredients and b) that are wintry and comforting. Ahhem: tomato basil tortellini soup: calzone with ready made filling of creamed spinach & meatballs: ham & cheese rolled rosetti: and the list goes on… I’m also pretty obsessed with the Al Fresco chicken meatballs so this dinner of my take on Swedish meatballs perfectly fit the bill. Also, of note, I’m not Swedish and I don’t know that I’ve ever had Swedish meatballs so I’m really just winging it after googling to figure out what they key flavors are.

Ingredients:

~4 meatballs per person (I made 3 servings)
1 1/2 cups chicken broth
1 tsp minced garlic
1 tbs dijon mustard
1 tbs cream cheese
1 tsp Worcestershire sauce
1 tsp corn starch & 2 tsp water, incorporated together
1/4 cup water
2 tbs butter
egg noodles

Directions:

Make your own meatballs, or put the frozen (fully cooked) meatballs into a large skillet with the broth and garlic over medium heat. Cook for 5 minutes.

Add in mustard, creamed cheese, Worcestershire sauce, and water. Whisk to combine. (It may look a bit chunky and not creamy yet, that’s OK!)
Make a cornstarch slurry or flour & butter roux and whisk in. Keep whisking as you bring the sauce to a low boil.

Cook for 5 minutes, then add salt, pepper, and butter after reducing heat to low.
Mix well to ensure the sauce is smooth.
Serve over egg noodles.
Enjoy!

I added the water to this for you. Mine was quite salty so I’m reducing the broth and adding some water. Taste as you go and see what you think. I liked this as something different, something easy, and a great use for a ready-made ingredient.

Have I told you lately how I love these meatballs? They’re in my grocery store by the meat/sausages as refrigerated meatballs in smaller packs annnnd they’re in the freezer section for larger re-closeable bags of meatballs. These were caramelized onion meatballs, thus why I didn’t add more onion. You could easily use your own meatballs, beef meatballs, beef broth, etc. Go wild!