A rich and creamy Swedish meatball sauce makes a comforting meal when served over pre-cooked meatballs. This quick and easy recipe makes a generous amount of sauce for 10 ounces of frozen meatballs. Serve over egg noodles or rice.

Ingreadient

• 1 cup beef stock
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon soy sauce
• ½ teaspoon ground black pepper, or more to taste
• ½ teaspoon dried rosemary, crushed, or more to taste
• 10 ounces frozen cooked meatballs, thawed

Direction

1. Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
2. Cook, stirring occasionally, until thickened, about 10 minutes.
3. Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
4. Taste and adjust seasonings before serving.

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