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Swedish cocktail meatballs in creamy gravy with party picks

Swedish Cocktail Meatballs

Frozen meatballs simmered in a creamy Swedish-style gravy made with broth, cream, Worcestershire and Dijon.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Swedish
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 pound frozen fully cooked meatballs
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • Black pepper to taste
  • Chopped parsley for serving, optional

Method
 

  1. Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the broth and Worcestershire sauce. Simmer for 2–3 minutes, until slightly thickened.
  3. Add the frozen meatballs and stir to coat. Cover and simmer for 10–12 minutes, stirring now and then, until heated through.
  4. Reduce the heat to low. Stir in the cream and mustard and simmer for 2–3 minutes, until the sauce is creamy. Season with pepper.
  5. Serve warm with toothpicks, sprinkled with parsley.

Notes

  • Add a pinch of nutmeg or allspice for a more traditional flavor.
  • Serve leftovers over egg noodles or mashed potatoes.
  • Keep warm in a slow cooker on the warm setting for parties.