Cheater Swedish Meatballs

• 6 Tablespoons Butter
• 5 Tablespoons Flour
• 29 ounces, fluid Beef Stock
• Salt And Pepper, to taste
• 1 Tablespoon Worcestershire Sauce, Or More To Taste
• 1/2 pounds Frozen Cooked Plain Meatballs (half A 1 Pound Bag, Not Italian Style))
• 2 Tablespoons Sour Cream
• Buttered Egg Noodles, To Serve

1. Melt butter in a large pot (with a lid) over medium heat.
2. Add flour and mix well to create a roux.
3. Cook the roux while stirring for a couple minutes to cook out the raw flour taste.
4. Pour in the beef stock and whisk well to prevent lumps.
5. Add salt, pepper and Worcestershire sauce, and whisk the sauce until it comes up to a boil.
6. Taste and adjust seasonings if need be.
7. Add frozen meatballs to the sauce.
8. You dont have to thaw them, just dump them right in from the freezer.
9. Stir so that the meatballs are coated in the sauce, and when the sauce comes back to a boil, reduce heat to a simmer and cover the pot.
10. Allow to simmer for 20 minutes, covered, then taste one of the meatballs to make sure they are heated through.
11. Remove the pan from the heat and add the sour cream.
12. Mix the sour cream through the sauce well to completely incorporate it.
13. Serve with buttered egg noodles.
14. Enjoy!

butter, flour, fluid beef, salt, worcestershire sauce, meatballs, sour cream, egg noodles

Taken from tastykitchen.com/recipes/main-courses/cheater-swedish-meatballs/ (may not work)