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Swedish Meatballs

Yield
12 as an appetizer
Prep Time
Cook Time
Total Time
Roth Van Gogh® Gouda has a magnificent melt and makes the velvety sauce something special.

Ingredients

  • 2 tablespoons peanut oil
  • 2 pounds homestyle frozen meatballs, thawed in refrigerator at least 3 hours
  • 1 1/2 cup beef stock, room temperature
  • 2 tablespoons cornstarch
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1/4 cup sour cream
  • 1/2 cup shredded Roth Van Gogh® Gouda Cheese
  • 3 tablespoons chopped parsley

Method

  1. Heat oil in large, heavy skillet; brown meatballs in 3-4 batches, about 2 minutes per side, 4 minutes total. Set aside. *
  2. Heat oven to 375°F.  In sauté pan, stir beef stock and cornstarch well, until cornstarch is dissolved.
  3. Place over medium heat and slowly heat beef stock-cornstarch mixture, adding allspice and nutmeg, stirring constantly until mixture begins to thicken. Add sour cream; continue to stir until sauce returns to simmer. Slowly add cheese. Stir to combine and remove from heat.
  4. Place reserved meatballs in shallow baking dish; top with sauce. Bake 15 minutes or until hot and bubbly.  Sprinkle parsley overall.

*You may omit browning the meatballs if desired.