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Making meatballs - thickening the sauce?!

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  • Making meatballs - thickening the sauce?!

    Ok - I've got THESE: Queen of the Kitchen: Gluten Free Swedish Meatballs in the pan right now. They're simmering in 2 cups of half and half, and after an hour, the recipe states that I'm supposed to add cornstarch to thicken the sauce. I know there are substitutes like potato starch, tapioca, arrowroot etc....what I'm wondering is if it's really necessary to add the starch at all? I know my "gravy" won't be very gravy-like, but is it going to make a big difference?

    I'm NOT AT ALL familiar with cooking meat/gravy, so any input is welcome!!!

  • #2
    Also my half and half seems to be...curding? I'm not sure how else to describe it. Is that normal??!?

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    • #3
      Nope. You can cook down the cream if its too thin. Just remove the meatballs and continue to reduce the cream.

      I like to add dried mushrooms (powdered) to thicken things up. The mushrooms go well with nearly everything it seems. Might be worth a try next time but for now I think the sauce will be just be thin and not coat the meatballs like a normal cream sauce would. Still very tasty though.

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      • #4
        It will be fine, the meat juices just will be watery rather than thick.
        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

        Griff's cholesterol primer
        5,000 Cal Fat <> 5,000 Cal Carbs
        Winterbike: What I eat every day is what other people eat to treat themselves.
        TQP: I find for me that nutrition is much more important than what I do in the gym.
        bloodorchid is always right

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        • #5
          Thanks, everyone, I feel better now!

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