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Ingredients
| water: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| sour cream: 1 cup |
| ketchup: 1 Tbl |
| fresh dill weed (sprigs): 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
Dilly Sauce for Meatballs
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Combine all ingredients in a medium sauce pan and whisk until heated through and slightly thickened.
- Add meatballs and simmer until meatballs are warm.
- 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.