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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.