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Meatballs with Mushroom Gravy Recipe

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We added 2 tablespoons of Ready Mix Gravy to this saucy recipe from Krista Frank of Rhododendron, Oregon. "You can top the meatballs with the gravy or use the gravy as a dipping sauce," suggests Krista.

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2 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1/3 cup old-fashioned oats
1/4 cup finely chopped onion
1/4 cup shredded carrot
1 small garlic clove, minced
2 tablespoons beaten egg
2 tablespoons ketchup
2 teaspoons prepared mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 pound lean ground beef
1-1/2 cups uncooked egg noodles
4-1/2 teaspoons butter
2 tablespoons beef-flavored Ready Gravy Mix
3/4 cup cold water
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink.
Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms.
Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy. Yield: 2 servings.

Nutrition Facts: 5 meatballs with 1/3 cup gravy and 3/4 cup noodles (prepared with reduced-fat butter) equals 467 calories, 18 g fat (7 g saturated fat), 176 mg cholesterol, 897 mg sodium, 45 g carbohydrate, 4 g fiber, 33 g protein.

Meatballs with Mushroom Gravy published in Cooking for 2 Fall 2007, p26

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