- 6 ounces uncooked egg noodles
- 4 teaspoons canola oil, divided
- 1 1/4 cups diced yellow onion
- 12 ounces ground sirloin (90% lean)
- 1/3 cup chopped fresh flat-leaf parsley, divided
- 3 tablespoons panko (Japanese breadcrumbs)
- 3 tablespoons 2% reduced-fat milk
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 12 ounces cremini mushrooms, sliced
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon paprika
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 1 cup unsalted beef stock (such as Swanson)
- 1/3 cup sour cream
- 1 teaspoon Dijon mustard
- Dash of nutmeg
- calories 463
- fat 18.9 g
- satfat 6.5 g
- monofat 7.5 g
- polyfat 1.8 g
- protein 27.5 g
- carbohydrate 44.6 g
- fiber 3.4 g
- cholesterol 113 mg
- iron 4.3 mg
- sodium 459 mg
- calcium 82 mg
How to Make It
Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.
Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.
Wine note: Go for a citrusy and mildly floral white, like A to Z's Oregon Pinot Gris, 2012 ($12). This crisp, full-bodied wine has enough structure to stand up to the meatballs and plenty of racy sharpness to complement the tangy combination of sour cream, garlic, and mustard. --Jordan Mackay
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.