Ingredients:
Meatballs
1 lb lean ground beef
1/2 cup bread crumbs
1 small onion finely chopped
1 egg
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 tbsp Worcestershire sauce
Sauce
4 cups slice mushrooms (about 12)
1 tsp olive oil
2 tbsp cornstarch
2 cups milk
2 tbsp ketchup
2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
juice of one orange
Directions:
Meatballs. Mix all ingredients and shape into forty mini meatballs. Fry these in a lightly greased fry pan for 5 - 7 minutes or until well browned. I only cook twenty at a time. Set aside when done.
Sauce. Saute mushrooms in oil until softened and set aside. Mix cornstarch with a little milk then add it to the remaining milk already warming in the pan. Continue stirring as it heats and becomes thickened. Be careful not to bring to a rolling boil. Mix remaining sauce ingredients in a separate bowl stirring well then add to thickened milk mixture. Thoroughly blend before adding meatballs and mushrooms. Cover with lid and simmer 15 minutes.
Spoon 8 meatballs and some mushroom sauce over a bed (1 cup) of white rice. Have a side of salad and a plate of fruit.
Freezes and reheats well. You can freeze with left over rice or freeze just the meatballs.
Enjoy!
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.
