Meatballs in Mushroom Cream Sauce
servings: 5
prep time
8
total time
30
ingredients
10
Meatballs in Mushroom Cream Sauce
servings: 5
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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
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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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