September 20, 2018
Meatballs Two Ways
Swedish Meatballs; Pineapple BBQ Meatballs
Washington State fairgoers today (Thursday, Sept 20, 2018) got a taste of Cooked Perfect® Meatballs, with recipe demonstrations by local personal chef Nancy Brooks. She featured meatballs, two ways. One was Swedish Meatballs for an easy weeknight meal idea. The other was Pineapple BBQ Meatballs, ideal for crowd-pleasing party appetizers. Find the recipes below and make them for the next big game or your next family gathering. And speaking of Swedish meatballs, have you tried our recipe for Swedish Meatball Subs?Check it out. Also be sure to try more meatball recipes from the Cooked Perfect® website. Their meatballs are made with select cuts of meat and flame-broiled. Find them in the freezer section at the grocery store. Their bags are striped green, white and red, the colors of the Italian flag. One taste and you’ll know whey they are the #1 selling frozen meatball brand.
Special thanks to our friends at Honest to Goodness Personal Chef Services for sharing their talents and recipes.
- 36 (1/2 oz) Cooked Perfect® Meatballs, Swedish or other variety
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Heat beef broth in a saucepan until warmed. Using a large skillet, melt butter and cook over medium heat. When melted, whisk in the flour. Continuously whisk until mixture become golden brown. Slowly stir in heated beef broth, adjust temperature so the sauce stays at slow bubble and does not fully boil. Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens. Add in meatballs and simmer until heated through. Serve over pasta or with mashed potatoes.
Pineapple BBQ Meatballs
- 36 (1/2 oz) Cooked Perfect® Meatballs, Homestyle or other variety
- 1 (18 ounce) bottle BBQ Sauce
- 1 (20 ounce) can pineapple chunks with juice
- 1/2 cup brown sugar
Stove Top Instructions:
Using a large skillet, add the BBQ sauce, pineapple chunks with their juice, and brown sugar and stir to incorporate. Heat on high until the sauce comes to a boil, then reduce to medium heat and simmer, stirring occasionally. When the brown sugar has dissolved and the mixture begins to thicken add in the meatballs. Stirring to incorporate them into the sauce. Bring back to a simmer over medium heat and cover with lid. Cook until meatballs are fully heated through.
Slow Cooker Instructions:
Mix the BBQ sauce, pineapple chunks with their juice, and brown sugar in the slow cooker to incorporate. Add the meatballs to the slower cooker. (It’s ok to use frozen or thawed Cooked Perfect Meatballs.) Cook on high for 1 hour, then reduce to low and cook another 2-3 hours until meatballs are fully heated through.
Serve with toothpicks or it’s perfect with rice.
Recipes by Nancy Brooks, Honest to Goodness Personal Chef Services