. In a small bowl, whisk together the cornstarch and water to make a slurry. Turn heat to medium-high and stir sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
. Reduce heat to a simmer, and stir in ½ teaspoon salt, ½ cup heavy cream, and lemon juice. Taste and adjust salt and pepper as desired.
Slow Cooker Instructions:
. Follow instructions 1 to 7. Heat a large saute pan over medium-high heat, add oil, and brown meatballs on one side for 4 minutes, flip, and brown another 2 minutes. Transfer meatballs to a plate.
. Add 1 cup of unsalted beef broth, using a whisk to deglaze, and scrape any of the browned bits on the bottom of the pan into the liquid.
. In a small bowl, whisk together the cornstarch and water to make a slurry. Turn heat to medium-high and stir sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds. Transfer the sauce and browned meatballs to the slow cooker.
. Cover and cook meatballs 2 hours on “High”, or “Low” for 4 to 5 hours.
. Stir in ½ teaspoon salt, ½ cup heavy cream, and lemon juice. Taste and adjust salt and pepper as desired
I found tickets in my husband’s old jacket and filed for divorce the next day
Lose Weight Quickly with This 7-Day Vegetable Stew: A Low-Calorie, Deliciously Satisfying Meal!
PEACHY PEACH DUMPLINGS
How do you wash towels to keep them soft and fluffy? Three tablespoons of this product are enough
This Girl Who Grew Up ‘Dirt Poor’ & Whose Mom Was ‘Determined to Die’ Is a Country Music Hall of Famer
Salisbury Steak
