This quick and easy Creamy Mustard Dill Sauce for Meatballs is delicious. The perfect accompaniment to either store bought or homemade meatballs, it will tip the flavor of your midweek meal over the edge!
In a large lidded frying pan or dutch oven, sauté the chopped onion in olive oil on a medium low heat until soft - around 10 minutes.
1 clove Garlic
Add the minced garlic, and sauté a further minute.
½ cup Chicken Stock | ½ cup Heavy Cream (Double Cream) | 1 tbsp Dijon Mustard
Add the chicken broth, heavy cream and mustard then bring to a boil.
Sea Salt and Black Pepper | 2 lbs Swedish Meatballs
Season well to taste then add the meatballs and turn the right heat down to a low simmer. Cover with a lid.
Simmer for 15 minutes, removing the lid to stir occasionally, until meatballs are piping hot and completely cooked through. The sauce will have thickened somewhat. If the sauce looks too thick add a splash more stock and cream.
Sea Salt and Black Pepper | 1 tbsp Fresh Dill
Season again if needed and finish with the fresh dill.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.