Stroganoff Sauce for Meatballs

READY IN: 20mins
Bergy
Recipe by * Pamela *

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

Top Review by Myntjulep

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!)

Ingredients Nutrition

Directions

  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.

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