Swedish Meatballs

Swedish Meatballs

6 Tbsp butter

1/3 cup flour

1 quart beef stock

1/2 to 3/4 cup sour cream

Salt

2 lbs frozen meatballs

Start the sauce. Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.

As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.  To finish, move the meatballs to a serving dish. Add the sour cream and mix well.