Meatballs In Rich Mushroom Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

Steps:

• Combine, onion, garlic, sauces, mince and breadcrumbs in bowl. Mix through. Shape tabelspoonfuls of mixture into balls, refrigerate in a single layer 30 minutes.
• Heat oil in frying pan, add meatballs, cook gently until well browned all over and cooked through. Remove meatballs from pan and keep warm.
• RICH MUSHROOM SAUCE. Add bacon and mushroom to pan where the meatballs were cooked. Stir constantly over heat until mushrooms are cooked. Blend cornflour and water together. Add cornflour and water mix, stock cube and basil to mushrooms. Stir constantly over heat until sauce boils and thickens.
• Add meatballs to sauce, simmer, uncovered until heated through.
• Serves 4.
• Approx 230 cal (965 kilojoules) per serve.

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

Steps:

• Cook noodles according to package directions; drain and keep warm.
• Saute mushrooms and onion in oil until tender.
• Stir in soup, milk, and Worcestershire sauce.
• Add meatballs.
• Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
• Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

Steps:

• 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.