Ingredients
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1 lb meatballs, shaped and cooked
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4 cups sliced fresh mushrooms
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3 large garlic cloves, minced
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3 tablespoons butter (can use more or less)
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2 tablespoons cornstarch
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2 cups half-and-half cream
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2 cups frozen peas
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2 tablespoons tomato ketchup
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2 teaspoons Worcestershire sauce
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salt & freshly ground black pepper
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1 small orange, juice of
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fresh grated parmesan cheese
Instructions
- In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
- In a bowl dissolve the cornstarch in a little of the half and half.
- Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
- Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
- Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.