1 package al fresco chicken meatballs (caramelized onion flavor)
2 tablespoons Butter
1 tablespoon olive oil
3 teaspoons Vadouvan Curry
Instructions
Heat olive oil in a skillet and add carrots, celery and scallions, in that order.
Saute until crisp tender.
Remove vegetables from skillet and set aside.
Melt butter in same skillet and when it foams add the chopped onions. Cook and stir frequently until onions are soft and most of the liquid has evaporated.
Stir in the cream and simmer for about 5 minutes.
Carefully pour the mixture into a blender or food processor.
Add the Vadouvan.
Blend until well mixed.
Pour the mixture back into the same skillet.
Add meatballs and heat until meatballs are warmed all the way through.