Ingredients for Mushroom Sauce For Meatballs
- 2 tablespoons butter
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- Chicken Bouillon Powder
- Worcestershire Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika
- Milk
- Apple Juice
- 1/2 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 2 cups beef broth
- 1.5 pounds cooked meatballs
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How to Make Mushroom Sauce For Meatballs
- Melt 2 tablespoons of butter in a medium frying pan over medium heat.
- Add 1 pound of sliced mushrooms and 1/2 cup of chopped onions. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Stir in 1/2 cup of dry sherry (optional), 1/4 cup of all-purpose flour, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of beef broth until smooth. Bring to a simmer and cook for 4-5 minutes, or until the sauce has thickened, stirring frequently.
- Add 1.5 pounds of cooked meatballs to the sauce. Simmer gently for 5 minutes, or until heated through.
- **To Freeze:** Double or triple the sauce recipe (excluding meatballs). Divide into 3-cup freezer-safe containers or freezer bags. Label and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave before reheating. Add cooked meatballs and reheat until warmed through.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
27g
Fat
47g
Carbs
8g
