Meatballs in Creamy Mushroom Sauce

By HeatherS

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

Preparation

Step 1

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).