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Cream Sauce for Meatballs    HT  ACC  15mins

Goes well with pork, beef and lamb meatballs


Serves 4      Hot  Accompaniment  Savoury Sauce  Eggless

2 tbsp Butter
2 tbsp Plain Flour
240ml/8fl.oz. Beef Stock
120ml/4fl.oz. Double Cream
1 teasp Worcestershire Sauce
Salt and Pepper


1. Heat the butter in a small saucepan until hot then sprinkle in the flour and cook over a medium heat, stirring, for 1-2 minutes.

2. Gradually add the beef stock, stirring constantly and continue to cook until thickened and smooth.

3. Stir in the cream and Worcestershire sauce and season with salt and pepper.

You can then add well browned walnut sized meatballs to the sauce and continue to cook for a further 5-10 minutes, spooning the sauce over the meatballs from time to time.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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