Meatballs in Mushroom Cream Sauce  

Ingredients:

Meatball Mixture

Meatballs: Soak hard roll in enough half & half so that it becomes soggy.

Thoroughly mix together all the ingredients as listed in Meatball Mixture except flour.  Shape meatballs (about 1 inch in diameter)then place on greased cookie sheet and dust with flour. Bake at 350°F for approximately 30 minutes.

Sauce: Pan large enough to for sauce and meatballs.

Saute onions and mushrooms in melted butter.  Add water and bring to boil then add bouillon and stir until blended.

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 add white sauce to  bouillon mix then add baked meatballs and simmer for 30 minutes.

Optional:  1 tbs of capers can be added for the last five minutes of cooking time.

Portabella mushrooms instead of canned mushroom 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

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

1/12 tbs

Flour

¾ cup

Heavy Cream or Half & Half