Easy Swedish Meatballs with Frozen Meatballs Recipe
This Easy Swedish Meatballs recipe uses frozen meatballs and a deliciously creamy, flavorful sauce made from butter, flour, chicken broth, Worcestershire sauce, and Dijon mustard. Ready in just 30 minutes, it’s a quick and comforting dish perfect served over egg noodles, mashed potatoes, or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Ingredients
Meatballs
- 30 frozen meatballs
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 cup whipping cream
Optional Garnish
- 2 tablespoons chopped parsley
Instructions
- Make the roux: In a large Dutch oven or skillet, melt 3 tablespoons of butter over medium-low heat. Whisk in the flour until no lumps remain, cooking and whisking continuously for 1-2 minutes to form a smooth roux that will thicken the sauce.
- Add liquids and seasonings: Slowly whisk in the chicken broth to the roux. Add Worcestershire sauce, Dijon mustard, onion powder, salt, and coarsely ground pepper. Bring the mixture to a gentle boil over medium-high heat while stirring occasionally to combine the flavors.
- Incorporate cream and meatballs: Slowly whisk in the whipping cream, whisking continuously to blend the sauce. Add the frozen meatballs to the pan, stirring to coat them evenly in the creamy sauce. Cover the pan, reduce the heat to low, and cook for 12-15 minutes until the meatballs are heated through and the sauce has thickened, stirring occasionally.
- Serve: Sprinkle the dish with chopped parsley if desired. Serve the Swedish meatballs hot over cooked egg noodles, mashed potatoes, or alongside crusty bread for a comforting meal.
Notes
- Using frozen meatballs makes this recipe exceptionally quick and convenient.
- Stirring continuously when adding cream prevents the sauce from curdling.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your broth and meatballs.
- For a thicker sauce, let it simmer uncovered for a few extra minutes.
- Parsley adds freshness but can be omitted if unavailable.
