Creamy Meatballs and Noodles

Yvonne Duivenvoorden Author: The Canadian Living Test Kitchen

 If you have time, chill the meatballs in the refrigerator for 10 minutes before frying: they'll hold their shape a little better.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 1/2 cup fresh bread crumbs
  • 1 onion grated
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1 lb lean ground beef
  • 1 lb medium ground beef
  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup sodium-reduced beef broth
  • 1/2 cup frozen peas
  • 1/4 cup whipping cream
  • 1/4 cup 10% cream
  • 4 cups no-yolk egg noodles

Method

In large bowl, stir together bread crumbs, onion, egg, salt, pepper and allspice; stir in beef to combine. Shape into 20 meatballs.

In large nonstick skillet, heat oil over medium-high heat; cook meatballs until digital thermometer inserted into centre of several reads 160°F (71°C), about 10 minutes. Remove meatballs and set aside.

Drain all but 2 tbsp fat from skillet. Whisk in flour and cook over medium heat, whisking constantly, for 1 minute. Whisk in broth and 1/2 cup water; bring to boil. Reduce heat and simmer for 3 minutes.

Stir in meatballs; cook until thickened, about 3 minutes. Add peas and cream; simmer for 1 minute.

Meanwhile, in large pot of boiling salted water, cook noodles according to package directions, about 5 minutes; drain and serve with meatballs.

Nutritional facts Per serving: about

  • Sodium 765 mg
  • Protein 33 g
  • Calories 540.0
  • Total fat 26 g
  • Potassium 409 mg
  • Cholesterol 134 mg
  • Saturated fat 10 g
  • Total carbohydrate 41 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Meatballs and Noodles

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