Hands-on Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 3/4 cup noodles and 1 cup meatball mixture)

Serve sautéed Broccolini, spinach, or Brussels sprouts alongside this hearty entrée.

How to Make It

Step 1

Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).

Step 2

Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.

Step 3

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.

Step 4

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.

Step 5

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

Chef's Notes

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.

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Ratings & Reviews

should have listened to the other reviews

JoSkeen
May 08, 2016
I made the recipe as it was written. The night I madenit, it was bland and unexceptional - except that the meatballs hadn't cooked through. The next day, I reheated some for lunch and it had no flavor whatsoever. If you like food with distinctive flavor, this is not the recipe for you. I'm throwing out the rest of the leftovers.

daneanp's Review

Foodie25
March 04, 2014
These were good and went together easily. My only complaint is that for a weeknight meal, there were a lot of dishes and steps involved. But the flavor was good and I'd make them again.

Recabecabooboo's Review

mamacatts
January 12, 2014
This was a very good family recipe, even my picky 9 year old liked it. I liked the less mess oven method of cooking the meatballs in the oven, but felt like they came out a bit dry...may make an alteration to them the next time or keep them for a little less time. The sauce was excellent - don't skip the nutmeg, that is one of the key ingredients, in my opinion. I will definitely double the sauce portion next time as we like a lot of sauce and there was barely enough for the leftovers. We served ours with baked potatoes instead of noddles.

ajb1978's Review

Shedges
January 04, 2014
Mustard is way too strong and the sequence of preparation is a bit off. But the meatballs are really yummy. Next time I will reduce Dijon to 1/4 t. And cook the noodles after the meatballs.

Kensington7's Review

Monica19
November 24, 2013
We like this sauce, in fact I doubled it the last time. I don't bother to make the meatballs because Trader Joe's and Schwan's both have turkey/pork meatballs that are terrific. I just heat those up and pour this sauce over them. Our boys are 3 and 6 and they love meatballs, and this recipe.

lynn770's Review

jspicest
October 29, 2013
My husband liked this one OK but I didn't. I thought it was kind of blah. I don't think I'll make this one again. I'd rather try another recipe than play with this one.

phoebe1214's Review

Mitzibrown
October 21, 2013
N/A

Mitzibrown's Review

SallieC
October 03, 2013
Good, not great. Good for a week night meal and something kids might like.

JenBaum's Review

Rebecca
September 28, 2013
We liked it a lot. It did take a good hour to make though and was pretty heavy on the onion, which my husband liked. I used sliced baby bellas and omitted The nutmeg.

JoSkeen's Review

mctamez
September 24, 2013
My family really enjoyed this dish. Kids especially loved it. Probably took me more than 40 minutes to prepare.