- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2010
Ingredients
Method
In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, half each of the salt and pepper, and the nutmeg; mix in beef. Roll by 1 tbsp (15 mL) into balls.In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160°F (71°C), 6 to 8 minutes. Transfer to plate.
In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 10 minutes.
Sprinkle with flour; cook, stirring, until absorbed. Stir in broth and sour cream; cook, stirring, for 1 minute. Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. Serve with noodles.
Nutritional facts Per serving: about
- Sodium 597 mg
- Protein 38 g
- Calories 608.0
- Total fat 25 g
- Potassium 754 mg
- Cholesterol 172 mg
- Saturated fat 8 g
- Total carbohydrate 57 g
%RDI
- Iron 37.0
- Folate 25.0
- Calcium 12.0
- Vitamin A 4.0
- Vitamin C 5.0
