At our annual Halloween party one of the foods that I often make is an easy version of Swedish Meatballs, using pre-made frozen meatballs and then making a "special sauce" to pour over the heated meatballs. This year's version turned out the best ever. The main difference this year was that I had no beef stock, and instead used Better Than Bouillon brand beef base instead.
Two large bags home-style frozen meatballs
4 Tbsp butter
6 medium sweet onions (chopped)
1/4 cup flour
1 pint half and half
2 Tbsp Better Than Bouillon beef base
1/2 cup Madeira
1/2 cup sour cream
Thaw and heat meatballs in large glass bowl in microwave.
Melt butter in large pot, cook onions over medium heat until thoroughly softened and translucent (about 15 minutes)
Stir in flour, and cook another minute or so.
Add Madeira and beef base, and stir until much of the Madeira has boiled off.
Add half and half and puree sauce with stick blender until the sauce thickens.
Remove from heat and stir in sour cream.
Put heated meatballs in large crockpot, pour sauce over them, and set crockpot on low.