Rosemary Meatballs with Mushroom Sauce
- 1½ Tbsp canola oil, divided
- 1 lb lean ground beef
- ¼ tsp Mrs Dash Steak Grilling Seasoning blend
- 1 cup panko
- 2 large eggs, beaten
- 2 tsp garlic, minced, divided
- ½ tsp dried rosemary
- ½ Tbsp lemon zest
- 1 Tbsp lemon juice
- 4 - 6 oz fresh mushrooms, diced
- ⅛ cup Condensed Cream of XXX Soup mix (see recipe)
- ¾ cup water
- Beat the eggs in a large bowl. Add the Mrs Dash Steak Grilling Seasoning, panko, 1 tsp of the minced garlic, lemon zest, lemon juice, and rosemary. Stir until thick and sticky.
- Add the ground beef and mix well. Form into meatballs, each a little smaller than a golf ball.
- Heat 1 Tbsp canola oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally about 10 minutes, until outsides are browned. Drain.
- While the meatballs are browning, heat ½ Tbsp canola oil in a small heavy saucepan over medium high heat. Add the diced mushrooms and 1 tsp minced garlic. Cook until the mushrooms release their liquid. Then cook 2 minutes longer, stirring occasionally.
- In a small bowl, combine the cream of xxx soup mix and the water and stir until well blended. Add to the mushroom garlic mixture. Bring to a boil, then simmer for 1 minute, stirring to keep the sauce from sticking. Remove from heat.
- Once the meatballs are browned on all sides, pour the mushroom garlic sauce over them. Bring the sauce to a boil over medium heat, then reduce heat to low. Cover and simmer until meatballs are thoroughly cooked, about 20 minutes.
Serving size: 4 oz Sodium: 77 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/rosemary-meatballs-mushroom-sauce/
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