Stroganoff Sauce for Meatballs

"Adapted from Company's Coming Make Ahead Meals by J. Pare."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Ang11002 photo by Ang11002
Ready In:
2 cups




  • Melt butter in frying pan.
  • Add mushroom and onions and sauté until soft.
  • Stir in flour and water.
  • Mix in remaining ingredients and simmer for about 5 minutes, until slightly 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.

Questions & Replies

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  1. 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!)
  2. 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
  3. 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:)
  4. This was very easy to prepare and has a rich mushroomy flavor. I did find that I needed more than 2 tbs of flour to achieve a good thickness to the sauce, but otherwise followed the recipe exactly. I sampled a couple spoonsful and the rest is in the freezer awaiting a day when I make some meatballs.
  5. I made this tonight and I was very tasty, I added a little Worcestershire sauce and mustard powder for added flavour. Also, like a few of the other comments, I added extra flour as it wasn't thickening as I would've liked.



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