Friday, October 10, 2008

Meatballs with Mushroom Sauce

This was our main dish for dinner last night-delicious!

1 1/2 pounds ground beef or chuck
1 med onion, or 1/2 cup, chpd finely
3/4 cup dry bread crumbs or crackers (I've even used Pringles!)
1 T. parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 milk or homemade beef stock (adds great flavor!) or even water

Mix well with your hands and roll into meatballs. Bake uncovered on a cookie sheets with sides or 13x9 inch pan, in a 400 degree oven until light brown; about 20-25 minutes. When done, remove meatballs from grease in pan and place in the following finished sauce:

White Sauce with Mushrooms

Finely chop a few mushrooms and a little onion. Saute in:
4 T. butter over medium heat
Add with a whisk:
4 T flour
Then slowly stir in:
2 cups milk and/or beef broth. Personally, I like to use at least half beef broth. It doesn't quite keep the sauce "white", but it adds a whole lot of flavor! If you don't have any broth on hand, don't let that stop you from making the sauce. Add a little salt (about 1/2 tsp.), pepper, and garlic powder if desired.
Stir until slightly thickened and bubbly, then turn off heat. When the meatballs are done and you've added them to the sauce, presto! You are ready to serve your main entree.

1 comment:

  1. Rachel, this looks wonderful! I'm printing it out and putting it on my Try It Right Away list. Thanks!