Meatballs in Creamy Mushroom Sauce
This recipe is taken from the 1998 Milk Calendar. A sure-fire hit for the whole family. Goes great with rice, mashed potatoes or pasta. -James Barber
- Prep: 20 min
- Cooking: 25 min - 30 min
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
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Meatballs
Mix together all the ingredients except the butter. Shape into small balls. In large skillet, sauté meatballs in butter over medium heat for 5 to 7 minutes or until well browned. Remove from skillet; set aside.
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 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).
Tips
Learn more about
Nutritional information
Per serving| Energy: | 370 Calories |
| Protein: | 24 g |
| Carbohydrate: | 27 g |
| Fat: | 18 g |
| Fibre: | 3.9 g |
| Sodium: | 742 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 165 mg |
| Niacin: | 43 % |
| Riboflavin: | 34 % |
| Vitamin B12: | 61 % |
| Zinc: | 53 % |
