Meatballs in Creamy Mushroom Sauce

Name: Meatballs in Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
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)

(4)

Recipe by Kittencalrecipezazz

I make this with my recipe#69173 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.

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.
In a bowl dissolve the cornstarch in a little of the half and half.
Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

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