Creamy Mustard Meatballs

By The Canadian Living Test Kitchen

120 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	402402 cal
pro	32 g32g pro
total fat	22 g22g total fat
sat. fat	9 g9g sat. fat
carb	18 g18g carb
fibre	1 g1g fibre
chol	142 mg142mg chol
sodium	670 mg670mg sodium
% RDI:	-
calcium	1212 calcium
iron	2727 iron
vit A	77 vit A
vit C	88 vit C
folate	1515 folate

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Light sour cream whisked in at the end gives the sauce a velvety texture.

Ingredients

1 tbsp butter 1 1tbsp tbspbutter
2 onions , chopped2 2oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
1 cup beef stock 1 1cup cupbeef stock or vegetable stock
1 tbsp grainy Dijon mustard 1 1tbsp tbspgrainy Dijon mustard
1/4 Freezer Meatballs Recipe , frozen1/4 1/4Freezer Meatballs Recipe, frozen
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped 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.

Source : Canadian Living Magazine: Maech 2005

Keywords : One-Pot; Sour Cream; Stock; Onions; Dijon mustard;

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