Meatballs in Creamy Mushroom Sauce

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.

• Ready In: 35 mins
• Serves: 4-6

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.