Swedish Meatballs

Dinner Ideas for Pre-Cooked Meatballs

The easy-to-make creamy gravy in this classic comfort dish is the perfect way to serve our delicious pre-cooked meatballs.

10 mins
Prep Time
35 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 (16-18 oz.) package

Jones No Antibiotics Ever Pork or Chicken Meatballs, defrosted

3 tablespoons

Unsalted butter


Large shallot, finely diced


Large garlic clove, minced

1 teaspoon

Salt, divided

3 tablespoons

All-purpose flour

2 cups

Beef broth, room temperature

1/4 teaspoon

All spice

1/8 teaspoon


1 teaspoon

Dijon mustard

3/4 teaspoon

Worcestershire sauce

3/4 cups

Full fat sour cream (or 1/2 cup heavy cream)

Cooked wide egg noodles, for serving

Parsley, for garnish


  1. Melt butter in a large skillet with high sides over medium heat. Turn heat to medium-low, add shallot and sauté until fragrant and translucent, about 2-3 minutes. Add the garlic and ¼ teaspoon salt, cook one minute.

  2. Stir in the flour, cook for one minute.

  3. Slowly whisk in room temperature beef stock, 1/2 teaspoon salt, all spice, nutmeg, Dijon mustard and Worcestershire sauce. Bring to boil and reduce to a simmer until the sauce has thickened, about 3-4 minutes.

  4. Add meatballs to sauce. Cover and simmer until the meatballs are warmed through, about 10 minutes.

  5. Stir in sour cream, remaining 1/4 teaspoon of salt and pepper until sauce is creamy and thick.

  6. Serve over egg noodles. Garnish with freshly chopped parsley or chives.

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