Here is my recipe for white sauce, by request. It makes two cups when cooked and is thick, rich, flavorful, and creamy. Here’s how you make it. Prepare the meatloaf recipe, only increase the meat portion to 2.25 lbs. Then using a tablespoon measuring scoop, form rounded scoops of meat mixture into meatballs, approximately 30 ml each in size. The recipe should produce approximately 24-28 meatballs.
Place meatballs on a metal baking rack inside a baking pan. Be sure to add a splash of water to the pan to help keep the drippings from drying up and getting crusty. This is important, as you will need those drippings in lieu of a bouillon cube in the sauce. This recipe is gluten and corn-free, and appropriate for those following the Feingold diet.
2 cups of cold milk
1 Tbsp tapioca starch
1 Tbsp potato starch
1 Tbsp butter
2 Tbsps of drippings from your cooked meatballs (or whatever you can salvage)
1 tsp of dried parsley (or more, depending on your preference)
1/2 tsp of salt
1/4 tsp of pepper
In a cold saucepan whisk all ingredients together. (Butter will be cold and that’s okay).
Place saucepan on medium heat, stirring constantly until sauce begins to boil. Turn down and simmer. Continue stirring as tapioca starch will do some serious damage if you walk away! The sauce will be ready very quickly (approximately 2-3 minutes).
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