My Favorite Words and Simple Swedish Meatballs

Simple Swedish Meatballs

When we were little my brother used to have a list of words that would just make him giggle if he heard them.  Cadet, trousers, pineapple…  I never really understood it.  I knew there were words I didn’t like to use but nothing that I thought was overly funny or wonderful about any word.

I do have a few favorite words right now – easy and simple.  That has become my mantra for getting through the end of the school year.  I want everything to be easy or simple.  I figure the one area I can control is dinner so all our dinners are going to be easy or simple.

I will take shortcuts where I can and not feel guilty about it.  The other night I used bagged frozen meatballs. I did not make them. I did not freeze them after making them. They were on sale at the grocery store and I weighed my time making them against saving my sanity. Sanity won out.

I found several recipes for Swedish Meatballs but decided to take what I liked from several different recipes to make one I liked and was SIMPLE!


Dinner was on the table in 30 minutes.  The most time-consuming part of the recipe was making the gravy because you need to stir it constantly. I served this with green beans and a side salad.


  • 2 – 2 1/2 lbs. meatballs (I used Gluten-free frozen meatballs)
  • 4 Tablespoons Butter
  • 2 1/2 Cups Chicken Stock


  • 2 Tablespoons Cornstarch mixed with 2 Tablespoons of cold water for a slurry
  • 1 Tablespoon Yellow Mustard
  • 1-2 Tablespoons Worcestershire Sauce
  • 1-2 Tablespoons Honey
  • 1 cup (can be fat-free) Half and Half
  • Salt and Pepper
  • Egg Noodles, if desired for serving cooked according to package directions


  1. Melt butter in large skillet over medium heat.  Add meatballs and cook until warmed through if frozen or cooked through if raw.
  2. Remove meatballs to a bowl with a slotted spoon leaving behind butter and or fat in the pan.
  3. Add chicken stock to pan and stir well.
  4. Add cornstarch mixture to pan and stir well.
  5. Stir continually and allow mixture to thicken.
  6. Add mustard, Worcestershire, honey, half and half, salt and pepper to pan.  Taste and add more of ingredients until desired taste.  I added more honey because I liked ours a bit sweeter.
  7. Add meatballs back in the pan and cook in sauce for 3-5 minutes until entire dish is warmed.
  8. Serve over egg noodles is desired.


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