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Swedish Meatballs with Shiitake Mushrooms

Yield 6 servings (serving size: 5 meatballs, about 1/2 cup mushroom mixture, and 1 cup pasta)
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 consommé
  • 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)

Nutrition Information

  • calories 497
  • caloriesfromfat 30 %
  • fat 16.8 g
  • satfat 6.9 g
  • monofat 6.7 g
  • polyfat 0.9 g
  • protein 29.1 g
  • carbohydrate 55.7 g
  • fiber 4.5 g
  • cholesterol 60 mg
  • iron 5.1 mg
  • sodium 686 mg
  • calcium 105 mg

How to Make It

  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.