Five Ways to Sauce the Meatball | Edible Bozeman

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon ground allspice
• 1 teaspoon salt, to taste
• 1 teaspoon pepper
• 1 teaspoon freshly grated nutmeg
• ½ cup apricot preserves, or any other fruit preserves
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons soy sauce
• 1½ teaspoons onion powder
• ½ teaspoon dried red chile flakes
• 1 cup yellow mustard seeds, freshly ground
• ⅔ cup apple cider vinegar
• ½ cup honey
• ¼ cup water
• 1 tablespoon ground turmeric (optional, for color)
• 1½ teaspoons salt, to taste
• Pass the lingonberry jam!
• ½ cup sour cream or Greek yogurt
• 2 tablespoons Farmented Dill Sauerkraut*