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In 12” sauce pan, heat butter and oil over medium heat.
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Add onions, garlic, prosciutto, and mushrooms to pan and stir. Saute for 8 minutes.
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Add salt and pepper. Stir in flour and cook for 1 minute until thickened.
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Stir in broth, wine, bring to low boil, reduce heat and simmer for 4 minutes. Stir in tomatoes and peas, cook for 4 minutes.
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Stir in cream and reduce heat to medium low.
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Add in 18 meatballs until heated then stir in cheese.
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Serve over pasta,