Ingredients:
1 lb meatballs, shaped and cooked
4 cups sliced fresh mushrooms
3 large garlic cloves, minced
3 tablespoons butter ( can use more or less)
2 tablespoons cornstarch
2 cups half-and-half cream
2 cups frozen peas
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 small oranges, juice of
fresh grated parmesan cheese (optional)
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.