Title: Swedish Meatballs
Heat frozen meatballs separately, searing in a skillet with a touch of water works well.
This dish goes well with egg noodles, start the water for the egg noodles boiling now.
Melt butter in saucepan over medium heat. Heat the beef broth while you're cooking.
Add flour to make a roux. Cook until a deep caramel color.
Slowly whisk the beef broth into the roux trying to avoid lumps. Initially the mixture will thicken, and ultimately thin out.
As the mixture becomes liquid, add in the other seasonings, setting aside the sour cream and jelly.
Add the warm meatballs to the sauce and simmer for 10 minutes, if you time it right the egg noodles will be going in just after you add the meatballs.
Remove the meatballs with a slotted spoon, leaving behind the sauce. Add the sour cream and jelly. Lingonberries are tart, if you can't find this jelly locally you may substitute with raspberry jelly or cranberry sauce. Once the sour cream and jelly is melted into the sauce return the meatballs.
Serve over egg noodles.
This was adapted from numerous Swedish meatball recipes all over the web, however these recipes focused on the meatballs rather than the sauce. While perhaps more authentic, I'm lazy and keep around frozen Italian meatballs for other recipes. To compensate I've moved the spices out of the meatball and into the sauce.