“This is an easy, delicious recipe for weeknight meals. Use one batch of Make-Ahead Meatballs, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium heat.
  2. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
  3. Stir in the beef broth and mustard and bring to a boil.
  4. Reduce the heat and simmer for 5 minutes.
  5. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
  6. Whisk into the sauce.
  7. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.

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