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
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
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).
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