Rating: 3 stars
24 Ratings
  • 1 star values: 7
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 7
  • 5 star values: 4

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

Phoebe Wu
Recipe by Cooking Light September 2013

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 3/4 cup noodles and 1 cup meatball mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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.

Nutrition Facts

463 calories; fat 18.9g; saturated fat 6.5g; mono fat 7.5g; poly fat 1.8g; protein 27.5g; carbohydrates 44.6g; fiber 3.4g; cholesterol 113mg; iron 4.3mg; sodium 459mg; calcium 82mg.
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