Swedish Meatball Gravy
Ingredients
- 1/4 cup of butter
- 1/3 cup of all-purpose flour
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of allspice
- 4 cups beef broth (4 teaspoons beef base to 4 cups or water or reserved potato water)
- 2 Tablespoons of Worcestershire sauce
- 2/3 cup of sour cream
- salt and pepper to taste
- chopped parsley fresh or dried for garnish
Directions
Melt your butter in a pan, when butter is melted add flour and cook for approximately one minute to get the raw flour taste out. Add in your beef base paste into the pan and cook some with the flour then add spices and salt and pepper. Add Worcestershire sauce and water (I used my mashed potato water). Bring gravy to a boil to thicken. Add frozen meatballs. Once meatballs are warmed add in sour cream. Serve over mashed potatoes, noodles or rice or just eat as is.
Porcupine Meatball Gravy
Ingredients
- 3 cups of water
- 3 teaspoons of beef base paste
- 1/4 cup of cold water
- 3 tablespoons of cornstarch
Directions
Add water and beef base to sauce pan and bring it all to a boil. Add in frozen porcupine meatballs and simmer for 20 minutes to cook the rice in the meatballs. Then mix 1/4 cup of water and cornstarch stir to make a slurry. Add slurry to gravy stirring gently bring gravy to a boil to thicken the gravy. Serve over rice, rice o roni, mashed potatoes or eat as is.
