Braised Meatballs In Mushroom Sauce
This recipe is taken from the 1987 Milk Calendar. Simmered gently in a creamy mushroom sauce these meatballs are tender and juicy.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- Meatballs
- 1 lb (450 g) lean ground beef
- 1/2 cup (125 mL) bread crumbs
- 1/2 cup (125 mL) Milk
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried basil
- dried oregano
- 1 clove garlic minced
- Mushroom Sauce
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 8 oz (250 g) fresh mushrooms
- 1/4 cup (60 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- 2 tsp (10 mL) Worcestershire sauce
- 2 tsp (10 mL) soy sauce
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (30 mL) chopped fresh parsley
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Preparation
Meatballs:
Combine meat with bread crumbs, milk, salt, pepper, basil, oregano and garlic. Mix together well. Shape mixture into 1 1/2 inch (4 cm) meatballs. Arrange meatballs on a lightly buttered cookie sheet and brown under the broiler- 3 to 5 minutes. Turn and brown for another 2-3 minutes. Drain.
Mushroom sauce
:Melt butter in a saucepan. Cook onions until tender and add mushrooms. Cook a few minutes. Sprinkle with flour and brown slightly. Stir in milk, bring to a boil. Add Worcestershire, soy sauce, mustard, salt and pepper. Reduce heat. Add cooked meatballs. Simmer 15 minutes.
Taste and adjust seasoning if necessary. Sprinkle with fresh parsley. Serve over pasta or in a rice ring flavoured with chopped red and yellow bell peppers and parsley.
Serve 4 to 5 meatballs per person.
Tips
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Nutritional information
Per serving| Energy: | 296 Calories |
| Protein: | 21 g |
| Carbohydrate: | 21 g |
| Fat: | 14 g |
| Fibre: | 1.5 g |
| Sodium: | 634 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 183 mg |
| Selenium: | 44 % |
| Vitamin B12: | 65 % |
| Vitamin D: | 46 % |
| Zinc: | 50 % |
