Easy freezer win. Serve with steamed broccoli.
Heat the meatballs: Place the frozen meatballs in a large pot or deep skillet with a lid, and heat covered over medium heat for 10-15 minutes, or until heated through. Remove the meatballs and set them aside. Make the roux: Using the same pot, add the butter and melt it over medium heat. Whisk in the flour, scraping it continuously, and cook for 1-2 minutes until it is smooth. Create the sauce: Slowly add the beef broth, whisking continuously so there are no lumps. Add in the beef base and continue to whisk until the sauce comes to a boil and begins to thicken. Add nutmeg, and allspice. Whisk continuously until the sauce is thickened to your liking. Add the heavy cream or sour cream. If using, add a splash of soy sauce for a deeper color and richer flavor. Simmer the meatballs: Return the meatballs to the pot and simmer in the sauce for 10 minutes or until they are heated through and coated in the flavor. Stir gently to coat them in the sauce and season with salt and pepper as needed. Garnish with fresh parsley. Serve the meatballs and gravy over boiled or mashed potatoes, with a side of lingonberry jam if you have it.
Serve with boiled or mashed potatoes and a side of lingonberry jam.