Cassel Vineyards of Hershey's Swedish Meatballs

What a weekend!  Thanks to all the friends and fans who came out and gave us such wonderful compliments.  With the help of some great friends and the family our inaugural Hershey/Harrisburg wine trail event was a HUGE success.  Our friends both new and old made our harvest festival a great time shared with great people.  One of the biggest hits was the Swedish Meatballs in our own Cassel Vineyards Vidal Blanc Cream Sauce.  So many people asked us for the recipe I promised to put it out here on the Cassel Vineyards of Hershey Blogspot.  The recipe comes from my old school friend Kisa who now lives in Minnesota with all her Swedish friends.  Thanks to Kisa, Dave, Greg, Anne and everyone who spent\ their time helping us for this event and the many to come.

Swedish Meatballs in Vidal Blanc Cream Sauce

1 Bag Frozen Meatballs (Swedish style if possible)

Cream Sauce
2 Tbs. melted butter
2 Tbs. flour
1 1/4 c. Beef Bullion
 1/2 c. Cassel Vineyards Vidal Blanc
dash of nutmeg
dash of ground ginger
dash of white pepper
1 tsp. soy sauce
1 quart 1/2 and 1/2

Melt butter, stir in flour and make a roux, slowly mix in beef bullion and H20 and heat while thickening.  Add 1/2 and 1/2 and slowly increase the heat.  When mixture is warm and thick add ginger, nutmeg and pepper.
Meanwhile, heat meatballs in the microwave and cover them with the sauce.  Heat the mixture in a crock pot and serve.  Enjoy with Cassel Vineyards Finish Line White or the remaining Vidal Blanc or both.