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Saucy Meatballs

Purpose
Comforting pre-made meatballs in an easy homemade sauce
Yield
6 portions
Prep time
5 minutes
Cook time
35 minutes

Equipment

Ingredients

Liquids

  • 900 ml of low-sodium beef bouillon
  • 2 cups of water
  • 1 teaspoon of Worcestershire sauce
  • 1 tablespoon of liquid-squeeze beef bouillon concentrate (like Knorr)

Proteins

  • 900 g of pre-made frozen Italian meatballs (Kirkland Signature brand has a 2.7 kg bag, so use one third)

Dry ingredients

  • 1⁄4 cup of cornstarch
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1⁄2 teaspoon of ground pepper
  • 1⁄2 teaspoon of paprika

Dairy

  • 1 tablespoon of butter

Instructions

  1. In a cold, large saucepan, dump beef broth, water, Worcestershire sauce, cornstarch and seasonings. Whisk until fully combined and put on stove on high heat.
  2. Continue whisking until sauce turns to a darker brown, thickens and most of its surface is boiling.
  3. Whisk in butter.
  4. Reduce heat to medium-low and add meatballs in, making sure to spread them throughout the pan.
  5. Let simmer uncovered for 20-25 minutes until the bottom of the meatballs are starting to grill a bit.

Notes

Ingredients note: The sauce is made to absorb the seasoning coming from the meatballs, so it will not taste much beforehand. Make sure to grab seasonned italian meatballs (I recommend the ones from Kirkland Signature).
Serving note: Serves very well with my Mashed Potatoes or Savoury Parmesan Quinoa & Barley.

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