jmcquown > wrote in news:nuoj9s$cn1$1@dont-
email.me:

> 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
>

Different from your plans but the way I like meatballs is to cook them
with sauerkraut and serve over dumplings.

I have some meatballs and kraut frozen, reminds me to make some dumplings
and eat them finally. I hate to make dumplings, all that careful spooning
out into the boiling water is, for me, a royal pain. I'm not a very
dedicated cook I guess.




--
You know it's time to clean the refrigerator
when something closes the door from the inside.