Creamy Meatballs and Noodles
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Creamy Meatballs and Noodles If you have time, chill the meatballs in the refrigerator for 10 minutes before frying: they'll hold their shape a little better.1 user reviews.
Creamy Meatballs and Noodles
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 540540 cal |
| pro | 33 g33g pro |
| total fat | 26 g26g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 41 g41g carb |
| fibre | 4 g4g fibre |
| chol | 134 mg134mg chol |
| sodium | 765 mg765mg sodium |
| potassium | 409 mg409mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 3030 iron |
| vit A | 1010 vit A |
| vit C | 33 vit C |
| folate | 5757 folate |
If you have time, chill the meatballs in the refrigerator for 10 minutes before frying: they'll hold their shape a little better.
Ingredients
- 1/2 cup fresh bread crumbs 1/2 cup fresh bread crumbs
- 1 onion , grated1 onion, grated
- 1 egg 1 egg
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp ground allspice 1/4 tsp ground allspice
- 1 lb lean ground beef 1 lb lean ground beef or medium ground beef
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1-1/2 cups sodium-reduced beef broth 1-1/2 cups sodium-reduced beef broth
- 1/2 cup frozen peas 1/2 cup frozen peas
- 1/4 cup whipping cream 1/4 cup whipping cream or 10% cream
- 4 cups no-yolk egg noodles 4 cups no-yolk egg noodles
Preparation
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.
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.
Source : Canadian Living Magazine: March 2011
- Keywords : Dinner; Ground beef; Bread crumbs; Onions; Eggs; Peas; Cream; Noodles; Skillet;
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