Creamy Mustard Meatballs

Tested Till Perfect

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

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Source

Canadian Living Magazine: Maech 2005





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