Meatballs In Creamy Mushroom Sauce

• 1 lb meatballs, shaped and cooked
• 4 cups sliced fresh mushrooms
• 3 large garlic cloves, minced
• 3 tablespoons butter (can use more or less)
• 2 tablespoons cornstarch
• 2 cups half-and-half cream
• 2 cups frozen peas
• 2 tablespoons tomato ketchup
• 2 teaspoons Worcestershire sauce
• salt & freshly ground black pepper
• 1 small orange, juice of
• fresh grated parmesan cheese (optional)

1. In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
2. In a bowl dissolve the cornstarch in a little of the half and half.
3. Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
4. Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
5. Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

meatballs, mushrooms, garlic, butter, cornstarch, cream, frozen peas, tomato ketchup, worcestershire sauce, salt, orange, parmesan cheese

Taken from www.food.com/recipe/meatballs-in-creamy-mushroom-sauce-78262 (may not work)