Appetizers Dinner Party Side Dishes Slow-Cookers

Swedish Sherry Meatballs

Are you tired of the same old sauce on your meatballs?  This Swedish Sherry Sauce is beyond mouthwatering!  The combination of sherry, mustard and tarragon is unbelievably good.  This feeds a crowd, it would be great served over rice or egg noodles or served as an appetizer.  Don’t forget a good roll to enjoy all of the good sauce with.  I wouldn’t recommend freezing it but it could be made the day ahead.  



Swedish Sherry Meatballs

1 large bag of frozen small meatballs, about 64 or make your own

1/2 Vidalia onion, peeled and finely minced

2 garlic cloves peeled and minced

1 Tbsp olive oil

1 Tbsp cracked pepper blend

3 Tbsp tarragon

3 Tbsp mustard

1 cup sherry

1 cup Demi Glacé, or good brown gravy

2 cups beef broth

1/2 cup sour cream

1. Sauté onion in olive oil and cracked pepper blend over med low browning and caramelizing for 30 min, reduce heat if needed.

2. Add garlic for 2-3 min then pour in Sherry. Cook for 10 min. Add Demi glacé and broth. Cook for 20 min, reducing a bit.

3. Whisk in mustard, tarragon, salt and pepper. Whisk sour cream in batches. Keep on low simmer for 10 min.

4. Add meatballs to stock pot or slow cooker, cover with sauce and cook for at least 30 min stove top or 2 hrs in slow cooker.