Easy Swedish Meatballs
Comforting Swedish meatballs in a quick cream cheese gravy seasoned with nutmeg and beef bouillon, made with frozen meatballs for a weeknight shortcut. Ready in just 20 minutes for a cozy and satisfying dinner.
Ingredients
- 1/3 cup cream cheese
- 1 1/4 cup water, divided
- 1 tbsp bouillon paste *I like the Better Than Bouillon Brand
- 1 tbsp cornstarch
- 1/8 tsp nutmeg
- 1/8 tsp fresh ground pepper
- 24 frozen meatballs
Instructions
- Place the cream cheese in a large pan and heat over medium until melted.
- Meanwhile, boil 1 cup of water.
- Stir the bouillon paste into the boiled cup of water.
- Stir the cornstarch into the remaining COLD 1/4 cup of water.
- Once the cream cheese has melted, add a little bit of the bouillon water to the pan and whisk. Keep adding the bouillon slowly, whisking well after each addition.
- Which in the cornstarch water and whisk for 30 seconds.
- Add the frozen meatballs to the pan. Turn heat down to medium low and cover with a lid.
- Heat until the meatballs are reheated thoroughly.
- The meatballs are terrific served over a grain that soaks up the sauce, like quinoa, rice, or barley.
- For a complete balanced meal, we like to enjoy them with green peas and sauteed onions.
Nutrition
Calories: 310kcal
Servings: 4
Calories: 310kcal
