Dilly Sauce for Meatballs

Dilly Sauce for Meatballs

Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
catsup
dill weed, fresh
salt, table
spices, pepper, black

Directions:
Combine all ingredients in a medium sauce pan and whisk until heated through and slightly thickened.
Add meatballs and simmer until meatballs are warm.
To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags.
Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.