1. In a large stock pot melt the butter over medium heat.
2. Add the chopped onions, carrots, and celery. Saute until the
onions are translucent.
3. Add the bread flour. Stir with a wooden spoon until the flour
is golden brown. Make sure the flour does not burn. If it burns
start over.
4. Gradually stir in the beef broth and tomato puree until the
mixture comes to a boil.
5. Add the bay leaf, thyme, and parsley stems. Lower the heat to
a simmer and cook uncovered for 2 hours until it reduces by
1/3.
6. Strain the sauce and return to the stock pot.
7. Stir in the hot cream and dill weed.
8. Add the frozen meatballs and cook over medium heat for 1/2
hour or until the meatballs have cooked through.
Originally Submitted
2/9/2011
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