Swedish Meatballs and Rice
Roasted Broccoli
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 2 cups long-grain white rice
- 1 (32-oz) pkg frozen fully cooked meatballs
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 (8-oz) carton sour cream
- 2 Tbsp Worcestershire sauce
- ½ tsp pepper
Instructions
- Cook rice and meatballs separately according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour; cook 2 to 3 minutes, whisking constantly. Add broth, ¼ cup at a time, stirring after each addition until smooth.
- Stir in sour cream, Worcestershire, and pepper. Add meatballs to sauce, tossing to coat. Serve mixture over rice.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Roast 18 minutes or until broccoli is lightly browned and tender.
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