This is so fast and easy and do I need to say - delicious? One of the comments suggested using French onion soup instead of broth. I did that and I think it probably made all the difference. Serve over egg noodles. Makes for a nice meatball sandwich the next day, if you're lucky.
Ingredients
1 cup of broth (or French onion soup)
1 cup milk (original recipe calls for heavy cream)
3 Tbsp. flour
1 Tbsp. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. ground rosemary
10 oz. thawed meatballs
Directions
The original recipe said to just whisk together all the ingredients except the meatballs and cook in a large pan over low heat until smooth, around 10 minutes. Seems easy, but I was a bit skeptical.
So I made a proper roux with 3 Tbsp. of butter and the 3 Tbsp. of flour. Then I slowly added the milk (that I always warm first in the microwave). Then the spices, then the broth. I think you could use a 1/4 more broth and thereby create a little more sauce for your meatballs in which to simmer. Cook for 10 minutes or until meatballs reach 160 degrees.
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