|
Veggie Swedish "Meatballs"
- 1 pkg Yves
Veggie Meatballs
- 6 tbsp (90 ml) margarine
- 4 tbsp (60 ml)
flour
- 1/2 tsp (3 ml) each salt and pepper
- 2 cups (480 ml) good quality
vegetable stock
- 1/2 cup (120 ml) red currant jelly
Melt 4 tbsp (60 ml) of
the margarine over a medium heat, add the flour, salt and pepper and stir well.
Add the vegetable stock and continue cooking and stirring until the sauce
thickens. Add the red currant jelly and continue cooking until the jelly
melts.
In
the remaining 2 tbsp (30 ml) of margarine cook the veggie meatballs according
to the package directions. Serve immediately with the
sauce.
Serves 4.
|
