Swedish Meatballs with Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When you make this one-dish meal for a friend, we suggest delivering the cooked meatballs and sauce in a separate container from the noodles. Include instructions to reheat the meatballs and sauce in a medium saucepan over low heat for 10 minutes or until thoroughly heated. Noodles may be warmed in the microwave. Ingredients:
1 pound ground round |
3/4 cup dry breadcrumbs |
1/2 cup fat-free milk |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon black pepper |
1 large egg white |
cooking spray |
4 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces) |
1 1/2 cups thinly sliced carrot |
1/2 cup thinly sliced shallots |
2 tablespoons all-purpose flour |
1 (10 1/2-ounce) can beef consomm |
1/2 cup water |
1/2 cup reduced-fat sour cream |
1/4 cup chopped fresh parsley |
6 cups hot cooked yolk-free wide egg noodles (about 10 ounces uncooked pasta) |
Directions:
1. Combine the first 8 ingredients in a medium bowl. Shape mixture into 30 (1-inch) meatballs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add meatballs; cook for 8 minutes, browning on all sides. Remove meatballs from pan.
2. Add mushrooms, carrot, and shallots to pan; sauté for 5 minutes. Stir in flour; cook 1 minute. Gradually add the consommé, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes. Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream and parsley. Serve over pasta.
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