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
MethodIn 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
- Iron 30.0
- Folate 57.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 3.0