Creamy Mustard Meatballs
Light sour cream whisked in at the end gives the sauce a velvety texture.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 402 |
| pro | 32 g |
| total fat | 22 g |
| sat. fat | 9 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 142 mg |
| sodium | 670 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 27% |
| vit A | 7% |
| vit C | 8% |
| folate | 15% |
-
1 tbsp (15 mL) butter
2 onions, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) beef or vegetable stock
1 tbsp (15 mL) grainy or Dijon mustard
Quarter Freezer Meatballs frozen
1/2 cup (125 mL) light sour cream
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In heavy saucepan, melt butter over medium heat; fry onions, garlic and thyme until softened, 3 minutes. Sprinkle with flour, cook, stirring, for 1 minute.
Whisk in stock and mustard; bring to boil and boil until thickened, 2 minutes.
Add meatballs; simmer, stirring often, until hot, about 20 minutes. Whisk in sour cream; sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: Maech 2005
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