Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a large bowl combine
Lean Ground Beef (905 g)
,
Panko Breadcrumbs (25 g)
,
Egg (1)
,
Dried Oregano (4 g)
,
Worcestershire Sauce (10 mL)
,
Onion Powder (2 g)
,
Ground Black Pepper (2 g)
,
Salt (6 g)
, and
McCormick® Garlic Powder (2 g)
and mix until incorporated.
Step 3
Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs. Bake for 15 minutes and remove from oven.
Step 4
Reduce heat to 350 degrees F (175 degrees C).
Step 5
While meatballs are cooking, heat
Oil (15 mL)
in a large dutch oven. Add
Mushrooms (395 g)
and sauté until most of the liquid has evaporated and starting to brown.
Step 6
Add
Water (480 mL)
and
Knorr OXO Beef in a Mug Soup Base (25 g)
and heat to a simmer, stirring to dissolve.
Step 7
Whisk together the
Corn Starch (25 g)
and Cold
Water (60 mL)
. Add to pot, whisking constantly until mixture comes to a boil.
Step 8
Reduce heat and whisk in
Cream of Mushroom Soup (1 can)
until smoothed out. Stir in
Sour Cream (480 g)
,
Worcestershire Sauce (10 mL)
,
Dried Parsley (as needed)
,
Paprika (1 g)
, and
Ground Black Pepper (1 g)
.
Step 9
Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
