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Meatballs in Mushroom Cream Sauce

servings: 5
Meatballs in Mushroom Cream Sauce

prep time

8

total time

30

ingredients

10

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Meatballs in Mushroom Cream Sauce

servings: 5
INGREDIENTS:
ingredients
  • 1 package (14 ounces) frozen fully-cooked miniature or regular homestyle meatballs
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 1 package (8 ounces) brown mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 can (14 ounces) beef broth
  • 3/4 cup Hood® Sour Cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chopped thyme or 1 teaspoon dried
  • Mashed potatoes or cooked egg noodles
DIRECTIONS:
directions

Heat meatballs according to package directions.

Meanwhile in 12-inch skillet, cook onion in butter 3 minutes or until softened. Stir in mushrooms. Continue cooking until mushroom  and onion are tender, about 5 minutes longer. Stir in flour. Gradually stir in beef broth, mustard and thyme. Cook and stir until thickened and bubbly. Add meatballs; heat through. Remove from heat.

Stir in sour cream, mustard and thyme. Heat over low heat, stirring constantly, just until heated through; do not boil. Serve over mashed potatoes or noodles and garnish with additional chopped fresh thyme.

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