Meatballs in Creamy Mushroom Sauce

Photo by Heather S.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • Meatballs:

  • 1

    lb (450 g) lean ground beef

  • 1/2

    cup (125 mL) bread crumbs

  • 1

    onion, finely chopped

  • 2

    eggs

  • 1/2

    tsp (2 mL) oregano

  • 1/2

    tsp (2 mL) salt

  • 1/4

    tsp (1 mL) pepper

  • 1

    tbsp (15 mL) Worcestershire sauce

  • Grated rind of 1 small orange

  • 1

    tbsp (15 mL) butter

  • Mushroom Sauce:

  • 4

    cups (1 L) sliced mushrooms

  • 1

    tbsp (15 mL) butter

  • 2

    tbsp (30 mL) cornstarch

  • 2

    cups (500 mL) milk

  • 2

    cups (500 mL) frozen peas

  • 2

    tbsp (30 mL) tomato ketchup

  • 2

    tsp (10 mL) Worcestershire sauce

  • 1/2

    tsp (2 mL) salt

  • 1/2

    tsp (2 mL) pepper

  • Juice of 1 small orange

Directions

To make meatballs, mix together all the meatball ingredients except the butter. Shape into small balls. In large fry pan, sauté meatballs in butter over medium heat for 5 to 7 minutes or until well browned. Remove from fry pan; set aside. To make mushroom sauce, sauté mushrooms in butter until softened; set aside. In a bowl, dissolve cornstarch in a little of the milk. Add cornstarch mixture to the fry pan with remaining milk and cook, stirring, until mixture comes to a boil and is thickened. Add the remaining sauce ingredients, meatballs and mushrooms. Return to a boil, cover and simmer for 15 minutes. Serve meatballs on mashed potatoes, rice or pasta (such as macaroni, penne, fusilli or rotini).

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