Swedish Meatballs in Stroganoff Sauce
Swedish Meatballs in Stroganoff Sauce
Directions
- Preheat oven to 350°F.
- Arrange the meatballs on the pan in an even single layer.
- Bake for 20-25 minutes and set aside. Set a skillet over medium-high, add 2 teaspoons oil to pan: swirl to coat.
- Add yellow onion and garlic to pan; sauté 8 minutes. Add wine to pan; cook 1 minute or until liquid almost evaporates.
- Sprinkle flour over mixture; cook 30 seconds, stirring constantly.
- Add stock; bring to a boil, reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
- Season with salt and black pepper to taste, add in sour cream, mustard, and nutmeg to taste.
- Divide the sauce into small bowls and place meatballs on top of the sauce and serve.
Ingredients
- 24 ea. Roma® Gourmet Beef and Pork Meatballs
- 4 tsp. oil, canola
- 1 c. yellow onion
- 4 tsp. garlic, minced
- 1/4 c. wine, dry white
- 4 tbsp flour, all-purpose
- 2 c. beef stock
- 1/2 c. sour cream
- 2 tsp. mustard, dijon
- nutmeg, to taste
- salt, to taste
- pepper, to taste
