On Wed, 26 Oct 2016 21:31:14 -0700, koko > wrote:

>On Wed, 26 Oct 2016 13:29:46 +0100, "Ophelia" >
>wrote:
>
>>"jmcquown" wrote in message ...
>>
>>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
>>==============
>>
>>I Googled and got this:
>>
>>http://www.food.com/recipe/ikea-swed...atballs-294387
>>
>>Report back if you try it.
>
>I've made that cream sauce and it's pretty good. Not so sure it would
>work with Italian seasoned meatballs though. I think I'd use a sage
>cream sauce for them.
>
>koko

A sage sauce would make those Italian meatballs taste like fercocktah
breakfast sausage.
I'd use a fennel cream sauce, doesn't get more Italian. This time of
year there should be fresh fennel bulbs in the produce section,
hopefully still with their fronds... truss up a frond for flavoring
the sauce and snip off some of those feathery leaves for a garnish.
The bulb itself is sensual eaten dipped in kosher salt. Dry some
fronds to save for poaching fish, or use them as a rack on an outdoor
grill for smoking fresh fish. I like to use a spear of fresh dill
bulb rather than celery for a Bloody Maria Bartiromo.