Meatballs in Creamy Mushroom Sauce

Meatballs

• 1 lb (450 g) lean ground beef
• 1/2 cup (125 mL) bread crumbs
• 1 onion, finely chopped
• 2 eggs
• 1/2 tsp (2 mL) oregano
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) Worcestershire sauce
• Grated rind of 1 small orange
• 1 tbsp (15 mL) butter

Mushroom Sauce

• 4 cups (1 L) sliced mushrooms
• 1 tbsp (15 mL) butter
• 2 tbsp (30 mL) cornstarch
• 2 cups (500 mL) milk
• 2 cups (500 mL) frozen peas
• 2 tbsp (30 mL) tomato ketchup
• 2 tsp (10 mL) Worcestershire sauce
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• Juice of 1 small orange

Meatballs

1. To make meatballs, mix together all the meatball ingredients except the butter. Shape into small balls.
2. In large fry pan, fry meatballs in butter over medium heat for 5 to 7 minutes or until well browned. Remove from fry pan; set aside.

Mushroom Sauce

1. To make mushroom sauce, fry mushrooms in butter until softened; set aside. In a bowl, dissolve cornstarch in a little of the milk.
2. Add cornstarch mixture to the fry pan with remaining milk and cook, stirring, until mixture comes to a boil and is thickened.
3. Add the remaining sauce ingredients, meatballs and mushrooms. Return to a boil, cover and simmer for 15 minutes.
4. Serve meatballs on mashed potatoes, rice or pasta (such as macaroni, penne, fusilli or rotini).