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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy, delicious recipe for weeknight meals. Use one batch of Make-Ahead Meatballs, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes. Ingredients:
35 precooked meatballs |
1 tablespoon vegetable oil |
1 onion, chopped |
3 cups mushrooms, sliced |
1 teaspoon dried thyme |
1/2 cup beef broth |
1 tablespoon dijon mustard |
1/3 cup sour cream |
2 teaspoons cornstarch |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
3. Stir in the beef broth and mustard and bring to a boil.
4. Reduce the heat and simmer for 5 minutes.
5. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
6. Whisk into the sauce.
7. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
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