Stroganoff Sauce for Meatballs

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. Stir in flour and water.
  4. Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
  5. Add meatballs and simmer until heated through.
  6. 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

I needed a sauce for frozen meatballs, and I'm glad I tried this one! I added a splash of worcestershire sauce. I got a little lazy, so instead of cooking noodles in a separate pot, I dropped them into the sauce pot...sort of a 'meatball helper' shortcut! So, instead of adding more flour, the pasta thickened the sauce to the right consistency for our taste. (oh - I thawed the meatballs first!)

Myntjulep March 10, 2007

I had meatballs in the freezer and I was looking for a quick sauce - Glad I spotted yours - delicious. I used 1 cup of 2% cottage cheese, whipped, instead of the sour cream. Served with boiled potatoes, corn & baby carrots - Lovely meal thanks Pamela

Bergy October 06, 2006

Yummy! I made this for lunch today and myself, my friend and my son scarfed it down. I used about 3 tablespoons of flour as well. It thickens as it stands. Thanks Pamela and hope you like the pics:)

Ang11002 February 04, 2006

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