• 1 bag Frozen Swedish meatballs (about 20)
• 6 tsp Butter, melted
• ½ cup All purpose flour
• 2 tsp Minced shallots or fine minced sweet onion
• ¾ cup River Baron Artisan Spirit
• ¼ cup Medium Sherry (optional) or ¼ cup water
• 2 ½ cups Whole milk or half and half
• 3 tsp Chopped chives
• 2 tsp Chopped parsley
• 4 cups Cooked, drained and buttered noodles

DIRECTIONS:

1. melt the butter in a heavy Dutch oven or covered pot
2. add the minced shallots or onions
3. sauté until softened
4. add the flour and stir to cook the flour about a minute
5. salt and pepper to taste
6. add the River Baron Artisan Spirit and the sherry or water
7. stir until thickened and smooth
8. add the milk or cream and herbs
9. stir in the meatballs and cover the pan
10. place the meatballs in the oven or crock pot and heat until hot
and bubbling
11. serve over noodles
12. ALSO GREAT as a party appetizer served with toothpicks!