1tbsp bouillon paste*I like the Better Than Bouillon Brand
1tbspcornstarch
1/8 tspnutmeg
1/8tspfresh ground pepper
24frozen meatballs
Instructions
Place the cream cheese in a large pan and heat over medium until melted.
Meanwhile, boil 1 cup of water.
Stir the bouillon paste into the boiled cup of water.
Stir the cornstarch into the remaining COLD 1/4 cup of water.
Once the cream cheese has melted, add a little bit of the bouillon water to the pan and whisk. Keep adding the bouillon slowly, whisking well after each addition.
Which in the cornstarch water and whisk for 30 seconds.
Add the frozen meatballs to the pan. Turn heat down to medium low and cover with a lid.
Heat until the meatballs are reheated thoroughly.
The meatballs are terrific served over a grain that soaks up the sauce, like quinoa, rice, or barley.
For a complete balanced meal, we like to enjoy them with green peas and sauteed onions.