Ground Beef and Rice a Roni Meatballs

Ground Beef and Rice a Roni Meatballs 3/4 pound ground beef 1/3 cup onion, minced 3 cloves garlic, minced 1 cup fresh white mushrooms, diced into small pieces 1- 6.8 ounce box beef rice a roni 1 egg 1 1/2 teaspoon dried parsley 2 cups warm water salt and pepper, as desired cornstarch water Preheat oven to 350 degrees. In a large bowl, combine beef, onion, garlic, mushrooms, rice a roni (set aside seasoning packet), egg, parsley, salt and pepper. Shape into meatballs, approximately 10-12. In a large skillet, brown the meatballs over medium high heat. Remove from heat and transfer to a 9x13 glass baking dish. Stir seasoning packet into 2 cups of warm water. Pour water into baking dish with the meatballs. Cover with aluminum foil and bake for 45 minutes or until meatballs are cooked through. Pour the liquid from the baking dish into a saucepan. (You may need to add more beef broth or water to make a bigger batch of gravy.) Heat over medium high heat. Stir together cornstarch and warm water to make a thick slurry. When it comes to a boil, stir in the cornstarch and water mixture. Cook until it thickens to desired consistency.