Recipe Ingredients
- 3 tablespoons olive oil
- 1 bag (24 oz.) Rosina Homestyle Frozen Meatballs
- 8 oz. white button mushrooms, quartered
- 8 oz. cremini mushrooms, quartered
- 1 large shallot, thinly sliced
- 1 tablespoon Dijon mustard
- 1/4 cup Brandy
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 1/2 cup crème fraiche
- 1/4 cup Borden Parmesan cheese
- Salt and freshly ground pepper
- Chopped chives or freshly chopped parsley
- Cooked egg noodles
Recipe Directions
- Heat 2 tablespoons olive oil in a large skillet and add the frozen meatballs. Cook over medium-high heat, tossing often, until the meatballs are golden brown all over and heated through.
- In a separate skillet, heat 2 tablespoons of butter with the remaining 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and shallot and sauté for 10 minutes or until the mushrooms have released their moisture. Once the mushrooms are golden, season liberally with salt and pepper.
- Add the garlic and Dijon and cook for 1 minute more. Add the Brandy and simmer for 2 minutes. Sprinkle the flour over the top of the mushrooms and stir to coat. Add the beef stock and scrape any browned bits from the bottom of the pan.
- Add the meatballs and cook for 3 minutes more. Stir in the crème fraiche and Parmesan cheese and cook for 2 minutes more.
- Serve over noodles and garnish with chives or parsley.
