Mushroom Sauce for Meatballs

READY IN: 20mins
Recipe by Pamela

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

Top Review by Michelle Figueroa

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!

Ingredients Nutrition

Directions

  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.

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