On 10/27/2016 2:04 PM, Brooklyn1 wrote:
> 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'm not a big fan of sage UNLESS it's in 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,
(snippage)

Sorry, I don't like fennel. Tastes like licorice. Yes, we all know you
like black licorice.

Jill