Cocktail Swedish Meatballs
Savory Cocktail Swedish meatballs in a creamy and luscious sauce will be the hit of your holiday party. Keep them warm in a slow cooker or chafing dish with a burner.
Holiday parties and meatballs go hand in hand! Easy to eat with a toothpick or a fork, these cocktail Swedish meatballs are filling and easy to make for a crowd.
We are taking a shortcut with this meatball recipe. When throwing a holiday party or cocktail party, the last thing a host has time to do is make homemade meatballs, especially when the frozen ones are tasty and available in beef or turkey varieties!
While homemade Swedish meatballs are amazing with a blend of ground beef and pork and sweet and savory spices like nutmeg and allspice, we take those warm spices and add them to the sauce in this cocktail Swedish meatball recipe.
You can make the sauce and transfer to a slow cooker to cook the meatballs and keep them warm. Swedish meatballs really do taste best warm, so either a chafing dish with a burner, a warming plate or a slow cooker can help to keep the meatballs warm.
Ingredients
- 2 packages Signature SELECT Homestyle Meatballs (about 40 meatballs)
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups beef broth, plus an extra cup if needed to thin out the sauce
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 teaspoon beef bouillon
- 1 tablespoon low sodium soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 -2 tablespoons fresh parsley, minced
How to Make Cocktail Swedish Meatballs With Frozen Meatballs?
Because we are using frozen meatballs as the shortcut in this recipe, we are basically just making the sauce, which is frankly the most important part of a Swedish meatball.
In a large non-stick skillet, melt the butter.
Add the flour to the butter and whisk well. Cook over medium-low heat until the flour is cooked through and turns slightly darker. Add the beef broth and whisk vigorously to create a smooth sauce. Add the heavy cream, sour cream, beef bouillon, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar and black pepper. Whisk until combined. Bring the sauce to a simmer, then reduce the heat and add the meatballs.
Cook until the meatballs are heated through, about 10 minutes. Alternatively, you can place the sauce and meatballs into the crockpot at cook over medium heat for 1-2 hours until the meatballs are heated through and infused with the sauce. Adjust the heat to low in the crockpot to keep the meatballs warm before serving.
If you notice the sauce getting too thick, you can stir in 1/2 cup to 1 cup of beef broth to thin it out.
Garnish with fresh minced parsley and serve with toothpicks or small cocktail forks.
Cocktail Swedish Meatballs
Ingredients
- 2 packages Signature SELECT Homestyle Meatballs about 40 meatballs
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups beef broth plus an extra cup if needed to thin out sauce
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 teaspoon beef bouillon
- 1 tablespoon low sodium soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 -2 tablespoons fresh parsley minced
Instructions
- In a large non-stick skillet, melt the butter.
- Add the flour to the butter and whisk well. Cook over medium-low heat until the flour is cooked through and turns slightly darker. Add the beef broth and whisk vigorously to create a smooth sauce. Add the heavy cream, sour cream, beef bouillon, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar and black pepper. Whisk until combined. Bring the sauce to a simmer, then reduce the heat and add the meatballs.
- Cook until the meatballs are heated through, about 10 minutes. Alternatively, you can place the sauce and meatballs into the crockpot at cook over medium heat for 1-2 hours until the meatballs are heated through and infused with the sauce. Adjust the heat to low in the crockpot to keep the meatballs warm before serving.
Notes
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