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Meatballs in Mushroom Sauce

Both the meatballs and the mushroom sauce cook up in the microwave oven, so all you have to do is boil the noodles on the stovetop.

Makes: 6 servings. Microwave: each batch of meatballs for 8 minutes; sauce for 14 minutes.

Meatballs:
1 1/2 pounds ground meat loaf mix (beef, pork, veal mixed)
1/3 cup unseasoned bread crumbs
2 eggs
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

Sauce:
2 1/2 cups sliced mushrooms (about 7 ounces)
1/4 cup (1/2 stick) butter, in pieces
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 tablespoon beef broth granules
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/4 teaspoon dried thyme
1 box (12 ounces) egg noodles, cooked according to directions


1. Meatballs: Mix meat, crumbs, eggs, onion, salt, pepper and thyme in bowl. Shape into 30 meatballs, using 1 tablespoon for each.

2. Place 15 meatballs in 13 x 9-inch microwave-safe glass baking dish. Microwave, uncovered, on high power for 8 minutes, turning once halfway through cooking. Remove and keep warm. Repeat with remaining meatballs.

3. Sauce: Place mushrooms and butter in 13 x 9-inch microwave-safe baking dish. Loosely cover with plastic wrap. Microwave on high power 5 minutes, stirring once after 3 minutes.

4. Stir flour into mushrooms. Microwave, uncovered, on high power 1 minute. Stir in milk, half-and-half, granules, salt, pepper, nutmeg, red pepper and thyme. Microwave on high power 8 minutes, stirring halfway through cooking. Whisk until smooth.

5. Serve meatballs and mushroom sauce over noodles.