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Very sophisticated to serve, but oh, so very simple to make.
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
1 teaspoon dried parsley flakes
3 cups hot cooked noodles, rinsed and drained
In a large bowl, combine meat, breadcrumbs, onion, 2 tablespoon 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 skillet 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.
Serves 6 - Each serving equals:
HE: 2 Pr, 1 1/3 Br, 1/4 Ve, 1/2 Sl, 18 OC
283 Calories, 7 gm Fa, 21 gm Pr, 34 gm Ca, 601 mg So, 139 mg Cl, 2 gm Fi
DIABETIC: 2 Mt, 1 1/2 St/Ca
Healthy Exchanges Newsletter, Volume XI, Issue 1 - January 2000, pg 1
Joanna M Lund