Prep 5 mins
Cook 10 mins
Adapted from Company's Coming Make Ahead Meals by J. Pare.
- 1 cup water
- 2 tablespoons flour
- 1 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon dill weed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Combine all ingredients in a medium sauce pan and whisk until heated through and slightly thickened.
- Add meatballs and simmer until meatballs are warm.
- To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
This recipe was such a hit I have made it twice now for my family. We love it. I don't make any changes and have served over both noodles and mashed potatoes. I would recommend some bread to soak up the yummy sauce with.
I tried your Dilly Sauce for meatballs because we love and grow dill in our garden. I also loved the idea that I always have sour cream on hand and especially that it could be frozen for future use. As written it didn't work for us. Either there was too much water or too little flour, it just didn't thicken up. Also, there just wasn't enough "Dill" flavor, (I added 2 more Tbsp. dill and that worked). I love the idea that the sauce can be frozen. I make different kinds of meatballs and work on the sauce. Thank you.