Mushroom Meatball Sauce
Description
Serve these creamy meatballs in their sauce with egg noodles, spaghetti or rice and a side salad. You may want to double the sauce to make sure that you have enough creamy goodness to go around!
Ingredients
1 lb. meatballs, shaped and cooked (homemade or store-bought)
4 c. fresh mushrooms, cleaned and sliced
4 garlic cloves, minced
3 T. butter, or to taste
2 T. cornstarch
2 c. half-and-half cream
2 c. frozen peas
2 T. tomato ketchup
2 t. Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
several dashes, nutmeg
1 small orange, juiced
freshly grated parmesan cheese, optional
Directions
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In a large skillet, fry mushrooms in butter over medium heat 5-7 minutes or until well browned. Add in garlic the last few minutes of cooking. Remove from skillet; set aside.
In a bowl, dissolve cornstarch in a little bit of the half and half. Add this 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.
Garnish with Parmesan cheese, if desired.