Combine meat with breadcrumbs, milk, salt, pepper, basil, oregano and garlic. Mix well. Shape mixture into 1 1/2 inch meatballs (you should have about 16 to 20 meatballs).
Arrange meatballs on a lightly oiled cookie sheet and brown under broiler for about 5 minutes. Turn and brown for another 5 minutes.
Melt butter in a saucepan and cook onions until tender. Add mushrooms and continue cooking for a few minutes.
Sprinkle with flour and brown slightly. Stir in milk, bring to a boil over medium heat.
Add Worcestershire, soy sauce, mustard, salt and pepper. Reduce heat to medium low and add browned meatballs.
Simmer gently for another 15 minutes.
Taste and adjust seasoning to taste.
Sprinkle with parsley.
Serve in a rice ring flavored with chopped red and yellow peppers with parsley or serve over a bed of pappardelle noodles.
NOTE: First 8 ingredients are for the meatballs. The others are for the sauce.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 59.3mg||18 %|
|Sodium 2644.7mg||91 %|
|Potassium 582.4mg||15 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 25.1g|
|Protein 24.8g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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