Swedish Meatballs

Serves about 12 as a party appetizer


  • 2 pounds frozen meatballs, thawed in fridge for at least three hours
  • 1 ½ cup beef stock
  • 2 tablespoons cornstarch
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • ¼ cup sour cream
  • ½ cup Roth Original or Organic Van Gogh® Gouda, shredded
  • 3 tablespoons parsley, chopped


  1. Optional: Heat 2 tablespoons peanut oil in a large, heavy skillet and brown meatballs in 3-4 batches for about two minutes per side (four minutes total per batch). Set meatballs aside as you prepare the sauce.
  2. Preheat oven to 375˚ F.
  3. Combine beef stock and cornstarch (this must be done at room temperature to avoid lumps).
  4. In a sauté pan over medium heat, slowly heat stock and cornstarch mixture, along with allspice and nutmeg, stirring constantly until the sauce begins to thicken.
  5. Add sour cream and continue to stir until the sauce comes back to a simmer.
  6. Slowly add Van Gogh® Gouda cheese until combined.
  7. Place meatballs in a baking dish, top with sauce and bake in the oven for 15 minutes or until hot and bubbly.
  8. Finish with parsley.