SKILLET MEATBALLS WITH MUSHROOM SAUCE
RECIPE TYPE
Beef
SERVES
4
Prep: 15 min
Cook: 15 min
Ingredients
500g Longo's Yellow Flesh Potatoes, chopped
2 1/2 cups Longo's Essentials Beef Broth, divided
1 pkg (700g) Longo's CAB Original Meatballs
1 pkg (227g) Longo's Sauté Blend Mushrooms
1 small onion, thinly sliced
2 cloves garlic, minced
2 tbsp Longo's Essentials All Purpose Flour
Directions
Boil potatoes in pot of boiling salted water for about 15 minutes or until tender. Drain well and return to pot. Add 1/2 cup of the broth; mash coarsely and keep warm.
Meanwhile, heat 1 tbsp Longo's Mediterranean Extra Virgin Olive Oil in large non-stick skillet over medium-high heat. Brown meatballs all over and remove to plate.
Add mushrooms, onion and garlic to same skillet; sauté for 5 minutes or until starting to brown. Add 1/4 tsp each salt and pepper; cook, stirring, for about 2 minutes or until golden. Stir in flour until mushrooms are coated. Stir in remaining 2 cups broth and bring to a boil. Return meatballs to skillet and cook, stirring often, for about 8 minutes or until meatballs are no longer pink and thermometer reaches 160°F when tested. Serve with mashed potatoes.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 37g | Fibre 3g |
Fat 20g | Sugar 3g |
Carbs 39g | Sodium 1200mg |
