Swedish Meatball Sauce

Recipe by: Cook’s Illustrated Jan/Feb 2009, modified by the O’Connor clan

Servings: 4

Amount	Ingredient	Prep Notes
1 tablespoon	butter
1 tablespoon	flour
1.5 cups	chicken broth
1 tablespoon	brown sugar	optional
1/2 cup	heavy cream
2 teaspoons	lemon juice

• melt butter in a large saucepan. Mix in flour and lightly brown
• add chicken broth to browned flour and butter mixture to make a roux. Add brown sugar if using. Let simmer until reduced in volume to about half of the original
• mix in cream and meatballs
• let meatballs warm up to an acceptable temperature and soak up some sauce, then add lemon juice and salt and pepper to taste.
• serve with noodles or mashed potatoes

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• note: Not enough sauce for a full recipe of meatballs. Double (or even triple if you want to heavily sauce noodles with this)

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