Pool Table Meatballs (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup vegetable oil |
2 pounds frozen beef meatballs, thawed |
2 tablespoons all-purpose flour |
1 (14-ounce) can reduced-sodium beef broth |
1 1/2 cups whole milk |
1/4 cup sour cream |
1 tablespoon swedish meatball seasoning |
2 tablespoons diced chives |
seasoning salt |
Directions:
1. Heat oil in a heavy large skillet over medium-high heat. Add meatballs and cook until brown, about 8 minutes. Using tongs, transfer meatballs to a bowl. Add flour to skillet and cook 1 minute over low heat, scraping up browned bits from bottom of skillet. Stir in broth, milk, sour cream, meatball seasoning, chives and seasoning salt, to taste, using a whisk.
2. Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minutes. Remove skillet from heat. Spoon sauce on top of meatballs and serve immediately.
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