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Recipe Summary

Yield:
4 (1 1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients and 1/4 teaspoon salt in a large bowl; stir well. Shape into 24 (1-inch) balls.

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  • Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned, turning often. Remove meatballs from Dutch oven; drain on paper towels. Wipe drippings from Dutch oven with a paper towel.

  • Add flour to Dutch oven; gradually add beef broth, pepper, and remaining 1/4 teaspoon salt, stirring well with a wire whisk. Bring to a boil; reduce heat, and simmer, stirring constantly, 10 minutes or until mixture is thickened. Stir in noodles, sour cream, and mushrooms. Return meatballs to Dutch oven; cook until thoroughly heated.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

399 calories; calories from fat 20%; fat 9g; saturated fat 2.9g; mono fat 3.5g; poly fat 0.9g; protein 34.1g; carbohydrates 40.1g; cholesterol 99mg; sodium 459mg.
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