Stroganoff Meatballs

Stroganoff Meatballs

Very sophisticated to serve, but oh, so very simple to make.

Serves 6

16 ounces extra lean ground turkey or beef
6 tablespoons (2 ounces) dried fine bread crumbs
1/4 cup finely chopped onion
6 tablespoons Land O Lakes no-fat sour cream*
1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth*
1 1/2 teaspoons Worcestershire sauce
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1 teaspoon dried parsley flakes
3 cups hot cooked noodles, rinsed and drained

In a large bowl, combine meat, bread crumbs, onion, 2 tablespoons sour cream, 1/4 cup beef broth, and Worcestershire sauce. Mix gently just to combine. Shape into 18 (1 1/2-inch) balls. In a large skilled sprayed with butter-flavored cooking spray, brown meatballs for 6 to 8 minutes, turning as necessary. In a medium bowl, combine mushroom soup, mushrooms, remaining 1 1/2 cups beef broth, 1/2 cup sour cream, and parsley flakes. Spoon soup mixture evenly over browned meatballs. Lower heat and simmer for 6 to 8 minutes, stirring occasionally. For each serving, place 1/2 cup noodles on a plate, arrange 3 meatballs over noodles, spoon about 1/2 cup sauce over meatballs, and lightly sprinkle paprika over top.

HINT: 2 2/3 cups uncooked noodles usually cooks to about 3 cups.

Each serving equals:
HE: 2 Protein, 1 1/3 Bread, 1/4 Vegetable, 1/2 Slider, 18 Optional Calories
283 Calories, 7gm Fat, 21gm Protein, 34gm Carbohydrate,
601mg Sodium, 139mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch

"Healthy Exchanges Food Newsletter January 2000, pg. 1."

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