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

Steps

1. 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.
2. 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.
3. Add the remaining ingredients, meatballs and the mushrooms; return to a light boil; cover and simmer for 15-20 minutes.