Portobello Horseradish Swedish Meatballs
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Directions
Item No.
131162
Ingredients
For the meatballs:
- 1 cup Portobello mushrooms, diced
- ½ medium onion, diced
- 2 Tablespoons olive oil
- 1 pound ground beef
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup fresh parsley, chopped
- 1 cup panko breadcrumbs
- ½ cup Horseradish Peppercorn Grille Sauce
For the sauce:
- 1-½ cups Horseradish Peppercorn Grille Sauce
- ½ cup chicken stock
- 2 Tablespoons flour
- 2 Tablespoons water
- ⅔ cup half and half
- Pepper to taste
- ½ cup fresh parsley, chopped
Directions
- Sauté onions and mushrooms in 1 Tablespoon oil until tender, about 5 minutes. Let cool.
- In a large bowl, combine all meatball ingredients, including cooled onions and mushrooms. With your hands, combine well.
- Form into 20-24 meatballs and arrange on a sheet pan. At this point, meatballs can be frozen for later use, if desired.
- Heat remaining oil in a large sauté pan over medium heat. Add meatballs, one by one, keeping them from touching and cook until browned. Continue until all meatballs have been browned and remove from pan.
- Drain all but about 1 Tablespoon of grease from pan. Add ⅔ cup Horseradish Peppercorn Grille Sauce and ½ cup chicken stock, and return to heat. Return meatballs to pan, bring to boil, and reduce to simmer.
- In a small dish, combine flour and water well to create a slurry. Slowly add the slurry to the meatballs and sauce stirring gently to combine. Cover and return to simmer until meatballs are done, about 15 minutes.
- Remove cover and slowly add half and half, stirring until combined. Add parsley and pepper and serve over egg noodles.
