 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound ground round |
1/2 cup soft breadcrumbs |
2 tablespoons skim milk |
1 tablespoon dried minced onion |
1 teaspoon garlic powder |
1/2 teaspoon salt, divided |
vegetable cooking spray |
1/4 cup all-purpose flour |
2 (14 1/4-ounce) cans no-salt-added beef broth |
1/4 teaspoon freshly ground pepper |
2 cups cooked medium egg noodles (cooked without salt or fat) |
1/2 cup nonfat sour cream |
1 (4-ounce) can sliced mushrooms, drained |
Directions:
1. Combine first 5 ingredients and 1/4 teaspoon salt in a large bowl; stir well. Shape into 24 (1-inch) balls.
2. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned, turning often. Remove meatballs from Dutch oven; drain on paper towels. Wipe drippings from Dutch oven with a paper towel.
3. Add flour to Dutch oven; gradually add beef broth, pepper, and remaining 1/4 teaspoon salt, stirring well with a wire whisk. Bring to a boil; reduce heat, and simmer, stirring constantly, 10 minutes or until mixture is thickened. Stir in noodles, sour cream, and mushrooms. Return meatballs to Dutch oven; cook until thoroughly heated.
|
|