Mushroom Sauce for Meatballs
Ready In: 20 mins
Yields: 2 3/4 cups
Ingredients
- 2 tablespoons butter
- 2 cups fresh mushrooms
- 1 small onion, chopped
- 1⁄4 cup flour
- 1 1⁄2 teaspoons chicken bouillon powder
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 2 cups milk
- 1⁄2 cup apple juice or 1⁄2 cup white wine
Directions
- 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.
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