On Tuesday, October 25, 2016 at 4:41:12 PM UTC-10, Doris Night wrote:
> On Tue, 25 Oct 2016 19:08:34 -0400, jmcquown >
> wrote:
>
> >On 10/25/2016 5:37 PM, jmcquown wrote:
> >> Well, someone was talking about white/cream sauce.
> >>
> >> I bought some fresh pork meatballs at Publix. They're already seasoned
> >> as "Italian". Thing is, I don't want to use them in typical tomato
> >> sauce/spaghetti & meatballs. No tomatoes!
> >>
> >> I've in mind some sort of mild cream sauce. Everything I see online
> >> calls for orzo. I do not want to make meatballs with orzo. I've
> >> already got the meatballs, thanks. Nor do I want to add tons of
> >> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> >> pesto.
> >>
> >> I'm looking for results more like Swedish meatballs except these are
> >> already (I suspect lightly) seasoned. I am looking for a light cream
> >> sauce in which to simmer the browned meatballs. Something not tomatoey.
> >>
> >> Any suggestions?
> >>
> >> Jill
> >
> >Update to another thought: thought: Italian Wedding Soup?
>
> I frequently make Italian ribollita soup, very similar to Italian
> wedding soup, I think. I have a couple of containers in the freezer
> right now.
>
> Anyway, I also frequently make Anne Burrell's excellent meatballs -
> recipe he
>
> http://www.foodnetwork.com/recipes/a...ls-recipe.html
>
> and I like to pop two or three of those babies in the soup for lunch.
>
> Doris

Sounds pretty good. Burrell uses Japanese technique here. She cooks the onions till translucent and cools it down before adding to the mix. The mixture comes out very wet - that's another Japanese technique. She's making an Italian version of hambagu. That's some tender meatball!