Jeekinz
Washing Up
This is the second time I've cooked this. The meatballs turn out great but the sauce comes out more like a gravy than a "sauce". I started out by reducing 3 cans of beef broth, 1/2 cup sherry and 1/2 tsp. nutmeg. I reduced this for about 90 minutes. I thickened it with flour (may have been the mistake). The German meatballs I have had in a German restaraunt has more of a tangy thick dark sauce (almost looks like chocolate). Any ideas?