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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!

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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.

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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!

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Gabby LSW August 18, 2009

i didn't care for the strange taste the apple juice gave it. we just didn't care for it- sorry

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Shawn C December 07, 2008

Awesome stuff! I made your basic pork chops with stuffing (shhh..out of a box!) and topped it with the sauce, baked in the oven for about 30 minutes. My husband asked what the special occasion was!! An 8 oz pkg of mushroom chopped up made about 3 cups. Putting leftovers in the freezer. A FANTASTIC substitution to the ol' cream of mushroom with milk sauce. Oh, and I didn't have worcestershire sauce, so I used a scant 1/2 t. soy sauce...just skimp on the salt down the line. YUM!

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TransplantedHusker July 13, 2008

This was an excellent recipe, I made it to accompany meat loaf and mashed potatoes, those plates were scraped clean! I'll definitely be making it again.. often! I used white wine rather than the apple juice! Thanks for a great recipe, Pamela!

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Karen Elizabeth May 03, 2008

YUM! This was delicious, the flavors are so rich, it tastes like it was a lot harder to make than it was. I doubled my batch and have some waiting in the freezer. I think it would be good over pork chops or chicken as well.

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Tee Lee September 17, 2007

Great recipe. Easy and tastes great.

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Debbie R. October 10, 2006

I really loved this sauce. I ended up using chicken broth in place of the juice (dh had it all somehow). Also added 2 tsp of worchestershire sauce. Froze it during my last oamc session w/ meatballs. Defrosted today, and warmed it in the microwave. Thanks so much for sharing!

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Loves2Teach September 26, 2006

To me the sauce tasted milky and bland. I added rosemary, thyme and a little dijon mustard with a delicious result! Thanks for the freezeable recipe for using up mushrooms.

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alishadunn January 09, 2006
Mushroom Sauce for Meatballs