Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living February 2003

Gallery

Recipe Summary test

Yield:
Makes 6 serving
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process chicken and garlic clove in a food processor until ground.

    Advertisement
  • Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.

  • Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.

  • Bake at 375° for 13 minutes or until golden and thoroughly cooked.

  • Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.

  • Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Meanwhile, cook pasta according to package directions omitting salt and oil; drain. Serve sauce with meatballs over pasta.

Nutrition Facts

431 calories; calories from fat 24%; fat 11.2g; saturated fat 5.2g; mono fat 3.5g; poly fat 1.1g; protein 40g; carbohydrates 39g; fiber 1.7g; cholesterol 122mg; iron 3.8mg; sodium 629mg; calcium 78mg.
Advertisement