Swedish Meatballs

Stella is a meatball fiend. Her love of these delicious wonders inspired me to want to find some more interesting uses, outside of spaghetti. Swedish meatballs, served with egg noodles and peas, hit the jackpot.

This is the first time all four members of my family ate exactly what was served, no more and no less. The heavy cream makes this a less than healthy recipe, but regardless, it will be used again at my house.  I made 1.5 times the sauce and didn't have any dried rosemary so I used dried thyme instead.

Ingredients:

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 (20 ounce) package frozen cooked meatballs, thawed

Directions:
1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.