"Adapted from Company's Coming Make Ahead Meals by J. Pare."
1 1/2 teaspoons
chicken bouillon powder
1/2 cup apple juice or 1/2 cup
Melt butter in frying pan.
Add mushroom and onions and sauté until soft.
Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
Add meatballs and simmer until heated through.
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.