Swedish Meatballs

Ready in 40 minutes

Serves 4-6 people

Recipe adapted from Martha Stewart by Melanie Boldt

1 -2 packs Pine View Farms Pork 'n Beef Meatballs (I recommend 2 packs for a hungry bunch)

3 tablespoons butter

1/3 cup all-purpose flour

3 cups canned reduced-sodium beef broth

Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Preheat oven to 475F degrees.
Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.