Dilly Sauce for Meatballs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Adapted from Company's Coming Make Ahead Meals by J. Pare. Ingredients:
1 cup water |
2 tablespoons flour |
1 cup sour cream |
1 tablespoon ketchup |
1 tablespoon dill weed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine all ingredients in a medium sauce pan and whisk until heated through and slightly thickened.
2. Add meatballs and simmer until meatballs are warm.
3. 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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