Prep 10 mins
Cook 20 mins
This very different sauce turns frozen or homemade meatballs into a scrumptious dinner or an intriguing appetizer. The recipe comes from a 1967 issue of Sunset.
- Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly.
- Gradually add half-and-half and broth. Cook, stirring, until thickened.
- Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed.
- Add meatballs to sauce and cook as directed on package.
- To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
- For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.
Very good. Very rich. Very easy. Need I say more? I used non fat half and half and it worked well. I served it over orzo instead of mashed potatoes with mixed veggies and rolls.
YUMMM!! I I LOVE Bleu Cheese/garlic/olive oil on my steak, never thought to make a sauce for meatballs!! Thanks for sharing!!!
This is soooo good! DD loves blue cheese so I made this and asked her to dinner, she loved it. This could go on anything. We tried it on meatballs first, but have also now had it on steak, vegetables and over pasta.