Mushroom Sauce for Meatballs

Submitted by Pamela

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

 

• Ready In: 20mins
• Ingredients: 11
• 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

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.

Reviews

[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!

 

[Stacia in MI]

This is a very good sauce for meatballs. I freeze precooked meatballs and make the sauce the day I serve them. I use a spaghetti sauce, a barbecue sauce, or this sauce. It tastes best if you use the wine rather than the apple juice. Thank you for sharing.

 

[Gabby LSW]

this is a recipe that has been 'hanging out' in my 'to try' list and last night was finally the night. I used beef bouillon instead of chicken and did not use juice or wine (I had left it out of my scribbled written recipes). I was pleasantly surprised by the rich taste of it especially since I skimped on the butter and used skim milk. My only regret is that I didn't try it when the store had mushrooms for .69/8 oz package...I would have made several batches for the freezer. Thanks for sharing!

 

[Shawn C]

i didn't care for the strange taste the apple juice gave it. we just didn't care for it- sorry

 

[TransplantedHusker]

Awesome stuff! I made your basic pork chops with stuffing (shhh..out of a box!) and topped it with the sauce, baked in the oven for about 30 minutes. My husband asked what the special occasion was!! An 8 oz pkg of mushroom chopped up made about 3 cups. Putting leftovers in the freezer. A FANTASTIC substitution to the ol' cream of mushroom with milk sauce. Oh, and I didn't have worcestershire sauce, so I used a scant 1/2 t. soy sauce...just skimp on the salt down the line. YUM!