Swedish Meatballs

1. 1

   In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil.

2. 2

   Add the allspice.

3. 3

   Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps.

4. 4

   Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly.

5. 5

   Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.

6. 6

   Serve over buttered noodles and garnish with fresh parsley.

7. 7

   To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl.

8. 8

   Mix together well with your hands.

9. 9

   Scoop out 1-tablespoon portions and roll them into balls with your hands.

10. 10

    Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

11. 11

    To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat.

12. 12

    Add the meatballs in batches, making sure not to overcrowd the pot.

13. 13

    Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch.

14. 14

    Drain on paper towels.

15. 15

    Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer.

16. 16

    When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

* Per serving · 4 servings · Values may vary.