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
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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
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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 % |
