Swedish Meatball Gravy
By: Helen Pitlick
Published: Friday, December 4, 2009 - 12:44am

Ingredients




2 tablespoons drippings or oil
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper
2 cups milk

Preparation

1 Stir drippings, bouillon granules, and black pepper in a skillet. Gradually stir in the milk. Cook and stir over medium heat until thickened and bubbly.

About


This recipe works best after frying meatballs, though can be made without by substituting butter or oil for the drippings.