Meatballs in Mushroom Cream Sauce

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Meatball Mixture:

  •         1 lb    Ground Round
  •            1    Hard Roll 2 oz
  •                  Half & Half
  •     ¼ cup    Onions finely diced
  •            1    Egg
  •   1/8 tsp    Black Pepper
  •   1/8 tsp    Granulated Garlic
  •  1 pinch     Thyme
  •  1½ tsp     Instant Beef Bouillon
  •                  Flour

Mushroom Sauce:

  •      1 tbs    Butter
  • 4 oz can    Mushroom
  •     ¼ cup    Onions, diced
  •    2 cups    Water
  •    3½ tsp    Instant Beef Bouillon

White Sauce:

  •       2 tbs    Butter
  •    1½ tbs    Flour
  •     ¾ cup    Heavy Cream or Half & Half


Meatballs: Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 30 minutes.
Mushroom Sauce: In a pan large enough for sauce and meatballs, saute onions and mushrooms in melted butter. Add the water and bring to a boil then add bouillon and stir until dissolved.

White Sauce: Prepare in separate pot. Melt butter then add flour stirring constantly until blended, do not allow to brown. Slowly add cream while stirring.

Gradually combine both sauces, add baked meatballs and simmer for 30 minutes.

Most fresh mushrooms, like Portabella, instead of the canned mushrooms add more flavor.


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