Total Time
Prep 10 mins
Cook 10 mins

Adapted from Company's Coming Make Ahead Meals by J. Pare.

Ingredients Nutrition


  1. Melt butter in frying pan.
  2. Add mushroom and onions and sauté until soft.
  3. Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
  4. Add meatballs and simmer until heated through.
  5. 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.
Most Helpful

My husband and I made this (with apple juice) as a make ahead sauce for meatballs for our 2008 Xmas party. We didn't get to have our party due to an emergency c-section so it sat in the freezer for about a month. We got it out and decided to serve it with meatballs over egg noodles. I just loved it and was so happy it made enough for several meals. If I remember correctly, we ended up adding a can of cream of mushroom soup to help thicken to our liking. Thanks for posting!

Michelle Figueroa February 09, 2009

This is a very good sauce for meatballs. I freeze precooked meatballs and make the sauce the day I serve them. I use a spaghetti sauce, a barbecue sauce, or this sauce. It tastes best if you use the wine rather than the apple juice. Thank you for sharing.

Stacia in MI February 07, 2011

this is a recipe that has been 'hanging out' in my 'to try' list and last night was finally the night. I used beef bouillon instead of chicken and did not use juice or wine (I had left it out of my scribbled written recipes). I was pleasantly surprised by the rich taste of it especially since I skimped on the butter and used skim milk. My only regret is that I didn't try it when the store had mushrooms for .69/8 oz package...I would have made several batches for the freezer. Thanks for sharing!

Gabby LSW August 18, 2009