Beef

Swedish Meatballs

Name: Swedish Meatballs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb frozen beef meatballs, about 48; 3 cups beef broth; 1 tbsp Worcestershire sauce · 1 tsp Dijon mustard; 1 tsp onion powder · 1 tsp garlic powder; 1/2 tsp ground nutmeg · 1/2 tsp ground allspice; 1 tsp salt · 1/2 tsp black pepper; 1 cup sour cream, left out 30 minutes; 3 tbsp cornstarch; 3 tbsp cold water; 2 tbsp fresh parsley, chopped; egg noodles, to serve

Frozen meatballs and a sauce that tastes like you made it from scratch. Nobody needs to know.

Serves6

Prep10 min

Low5 hr

High3 hr

Pot6 qt

What goes in

2 lb frozen beef meatballs, about 48
3 cups beef broth
1 tbsp Worcestershire sauce · 1 tsp Dijon mustard
1 tsp onion powder · 1 tsp garlic powder
1/2 tsp ground nutmeg · 1/2 tsp ground allspice
1 tsp salt · 1/2 tsp black pepper

Stir in at the end

1 cup sour cream, left out 30 minutes
3 tbsp cornstarch
3 tbsp cold water
2 tbsp fresh parsley, chopped
egg noodles, to serve

Sour cream off the boil

Cold sour cream dropped into hot liquid curdles. Let it sit out, then stir it in with the pot turned down, never while it is bubbling hard.

How to make it

Tip the frozen meatballs into the pot.
Whisk the broth, Worcestershire, Dijon, onion powder, garlic powder, nutmeg, allspice, salt and pepper together and pour it over. Lid on.
Low 5 hours or high 3 hours.
Whisk the cornstarch into the cold water and stir it through. Lid on, 15 minutes on high.
Turn the pot off. Stir in the sour cream a spoonful at a time so it does not split.
Stir through the parsley and serve over buttered egg noodles.

Swap it

Homemade meatballs work, add them raw and give it the full time. Greek yogurt instead of sour cream is sharper but splits more easily.