Meatballs in Mushroom Sauce

Gee, I really have been on quite a "cooking kick" these days, posting all the meals I have been making. Suffice to say, I like cooking but more importantly, I like eating!

I made this meatball meal last night. It is so easy and delicious. I usually make my own meatballs from scratch using ground beef (chicken or turkey would also work) and other ingredients but this time, I bought store-made meatballs, ready to cook.

Here is the shortened version if using store bought meatballs. Below that, is MY recipe for my homemade meatballs. Both work well in this recipe. It is the delicious, easy sauce that really is the star of the dish.

Rosie's Meatballs in Mushroom Sauce

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Store bought meatballs - preferably fresh ( if frozen, thaw first)

1-2 Tablespoons butter (yes, I have been on a butter kick lately)

200 grams sliced mushrooms (I bought pre-sliced but you can certainly slice your own)

1 can Evaporated milk

That's it!!! Now, I used to cringe at the very mention of the words Evaporated milk. I hate the tinny taste and I always remember my Dad putting it in his coffee. I would always ask for a taste of his coffee when I was little, but the tinny taste really bothered me. Don't worry about that here though. It makes a perfect sauce for anything. Since it is really only reduced milk (ie. some of the water has been taken out of it, hence the name Evaporated milk) it is a wonderful base for many sauces. Trust me. It tastes much better when used in cooking, than if used straight out of the can.

Here are the steps to that perfect mushroom-y meal:

In a large non-stick skillet, brown the meatballs until golden. (No need to use any fat at this point as the beef will provide that, once browned.)  Turn and brown the other side. 

The browner, the better! Once browned, remove the meatballs and set aside.

Add 1-2 tablespoon butter to the same frying pan and sauté the mushrooms until golden.

Once the mushrooms are golden, add 1 can of evaporated milk and simmer. Add the meatballs back into the milk/mushroom sauce.

Keep simmering the meatballs until they are cooked all the way through. Turn them occasionally, to keep them moist on all sides.

The simmering will further reduce the sauce and will make it so tasty. Watch that the milk doesn't boil over even when simmering, as milk has a tendency to do that.

Of course I added it on top of some leftover cooked quinoa! Rice would also do nicely, as would pasta.

Add a salad and you are done.

Here is my own original recipe for tasty meatballs: ( and if you have the extra time to make them)

Rosie's Tasty Meatballs

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1 - 1 1/2 pounds lean ground beef

1/2 red onion - minced very fine

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon yellow prepared mustard

2 handfuls breadcrumbs

1 teaspoon onion powder

1 Tablespoon Worchestershire sauce

1-2 teaspoons dried red pepper flakes - to taste (careful - these make them spicy!)

2-3 handfuls shredded Parmesan cheese (optional)

1-2 tablespoons chopped parsley

Other chopped herbs if desired but not necessary (basil, oregano, cilantro, chives etc.)

Place all ingredients in a large bowl and mix all together with your hands. You may need to add more breadcrumbs if the mixture is too wet. Roll the meat mixture into balls and use for Rosie's Meatballs in Mushroom Sauce recipe above.

That's it!!! You can thank me after you have cleaned up every last remaining morsel of sauce with that last hunk of bread. And I won't tell if you lick your plate. It's that good!!!

Enjoy,

Rosie