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
Yields 4 servings
meatballs in creamy mushroom sauce

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

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).

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Nutrition

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
Vitamin B12: 61 %
Zinc: 53 %
Niacin: 43 %
Riboflavin: 34 %