Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light January 2001

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

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

497 calories; calories from fat 30%; fat 16.8g; saturated fat 6.9g; mono fat 6.7g; poly fat 0.9g; protein 29.1g; carbohydrates 55.7g; fiber 4.5g; cholesterol 60mg; iron 5.1mg; sodium 686mg; calcium 105mg.
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