Meatballs in Mushroom Cream Sauce  

Ingredients:

Meatball Mixture

Meatballs: Soak hard roll in enough half & half until it becomes 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.

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