Meatballs in Creamy Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I make this with my Kittencal's Italian Melt-In-Your-Mouth Meatballs but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs. Ingredients:
1 lb meatballs, shaped and cooked |
4 cups sliced fresh mushrooms |
3 large garlic cloves, minced |
3 tablespoons butter (can use more or less) |
2 tablespoons cornstarch |
2 cups half-and-half cream |
2 cups frozen peas |
2 tablespoons tomato ketchup |
2 teaspoons worcestershire sauce |
salt & freshly ground black pepper |
1 small orange, juice of |
fresh grated parmesan cheese (optional) |
Directions:
1. In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
2. In a bowl dissolve the cornstarch in a little of the half and half.
3. Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
4. Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
5. Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.
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