Very sophisticated to serve, but oh, so very simple to make. Serves 6
16 ounces extra lean ground turkey or beef 6 tablespoons (2 ounces) dried fine bread crumbs 1/4 cup finely chopped onion 6 tablespoons Land O Lakes no-fat sour cream* 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth* 1 1/2 teaspoons Worcestershire sauce 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained teaspoon dried parsley flakes cups hot cooked noodles, rinsed and drained Paprika
In a large bowl, combine meat, bread crumbs, onion, 2 tablespoons sour cream, 1/4 cup beef broth, and Worcestershire sauce. Mix gently just to combine. Shape into 18 (1 1/2-inch) balls. In a large skilled sprayed with butter-flavored cooking spray, brown meatballs for 6 to 8 minutes, turning as necessary. In a medium bowl, combine mushroom soup, mushrooms, remaining 1 1/2 cups beef broth, 1/2 cup sour cream, and parsley flakes. Spoon soup mixture evenly over browned meatballs. Lower heat and simmer for 6 to 8 minutes, stirring occasionally. For each serving, place 1/2 cup noodles on a plate, arrange 3 meatballs over noodles, spoon about 1/2 cup sauce over meatballs, and lightly sprinkle paprika over top.
HINT: 2 2/3 cups uncooked noodles usually cooks to about 3 cups.
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