Shortcut Swedish Meatballs
No meatballs on hand? Just use a pound of ground beef. Give the onions a head start by about 2-3 minutes, then add your ground beef to the pan and follow the rest of our instructions from there.
Ingredients
Scale
- olive oil
- 2 sweet onions thinly sliced
- 1/4 cup wine (or 1/4 cup water plus juice of one lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1 teaspoon dried thyme
- 1 12-ounce can reduced sodium chicken stock
- 1 tablespoon Worcestershire sauce
- 1/4 cup half & half
- 2 teaspoons cornstarch
- 1 pound frozen meatballs (about 22 small meatballs)
Instructions
- In a large skillet heat olive oil then add onions. Cook on medium-low for 10 minutes, until the onions start to get brown.
- Turn the heat up to medium and add wine. Let the wine bubble off for about 2 minutes.
- Add salt, pepper, thyme, stock, Worcestershire sauce and half & half. Bring to a low simmer and drop in the meatballs. Let cook for 10 minutes, coating (and warming) the meatballs. If you’re not ready for dinner yet, turn it off, put a lid on the pan and let sit until you want it.
- Note: For thicker sauce, take about 1/2 a cup of liquid out of the pan and put it in a cup. Add 2 teaspoons of cornstarch. Stir until the cornstarch has dissolved and put it all BACK in the pan. Bring the pan to a boil for a minute or so, until it starts to thicken.
- Serve over noodles, rice or cous cous.
Find it online: https://foodlets.com/2014/12/17/shortcut-swedish-meatballs/
