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