Rosemary Meatballs with Mushroom Sauce
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the ground beef and mix well. Form into meatballs, each a little smaller than a golf ball.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Nutrition Information
Serving size: 4 oz Sodium: 77 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/rosemary-meatballs-mushroom-sauce/