Easy Meatball, Mushroom pasta
Wanted an easy, non-tomato based, porcupine esk, meatball dinner. So came up with this mushroom based, pretty easy dinner. I mixed the meat the night before, let it sit in the fridge until the next day. They turned out great. Held together, tender, the best meatballs I ever made. Maybe I got lucky, but this is a make again, for sure.
Easy Meatball, Mushroom pasta
Wanted an easy, non-tomato based, porcupine esk, meatball dinner. So came up with this mushroom based, pretty easy dinner. I mixed the meat the night before, let it sit in the fridge until the next day. They turned out great. Held together, tender, the best meatballs I ever made. Maybe I got lucky, but this is a make again, for sure.
Cooking Instructions
- 1
Mix all Meatball ingredients. I was using left over rice, so declump it if you do also.
- 2
I made this the night before, and let it sit until the next day, in the fridge.
- 3
Make meatballs, we made ours about golf ball sized.
- 4
Brown in a little oil in a skillet large enough. I used medium high heat.
- 5
Mix all sauce ingredients in a bowl.
- 6
After meatballs are browned, add sauce.
- 7
Once sauce starts to bubble, turn heat down to medium low.
- 8
Cook until meatballs are cooked through. For me it was about 10 minutes. It depends on the size of your meatballs, and how long you brown them.
- 9
I served ours over a mix of noodles.
- 10
Garnish with green onions, parsley, cheese or nothing.
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