swedish ish meatballs

Ingredients

• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• Approx 1 pound cooked, frozen meatballs (I used beef, but pork would be great too) and the small ones are best I think
• 2 tablespoons flour
• 1 cup beef stock, or chicken or turkey
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 tablespoon Worcestershire
• 1/2 teaspoon garlic powder
• Kosher salt & fresh ground pepper
• 1/4 cup fresh parsley, chopped
• Melt 1 tablespoon of the butter and the olive oil in a large skillet over medium heat and put in the meatballs- cook until nicely browned, 3-5 minutes then remove to a bowl & set aside
• Add remaining butter to the pan, and when it melts sprinkle over the flour
• Use a whisk to stir well until you have a smooth paste and then add broth, stirring to make sure you get all the flour from the bottom of the pan
• When it’s smooth add the cream, mustard, Worcestershire and garlic powder
• Let it simmer a few minutes until it thickens and season to taste with salt & pepper
• Put back in the meatballs, allow them to warm through then mix in the parsley right before serving