Meatballs in Creamy Mustard Sauce
the Editors of Publications International, Ltd.
Yield
Makes 2 servings
Ingredients
6 | ounces 95% lean ground beef |
1/3 | cup fresh bread crumbs |
2 | tablespoons chopped green onion with top |
1 | tablespoon plus 1 teaspoon Dijon mustard, divided |
1/2 | teaspoon lemon pepper |
1/4 | teaspoon salt |
3 | ounces uncooked fettuccine or 1-1/4 cups uncooked tri-color rotini pasta |
1/2 | cup fat-free reduced-sodium beef broth |
2 | teaspoons cornstarch |
3 | tablespoons reduced-fat sour cream |
Minced fresh parsley (optional) |
Preparation
- Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.
- Combine beef, bread crumbs, green onion, 1 tablespoon mustard, lemon pepper and salt in small bowl. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in centers.
- Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.
- Whisk together beef broth, remaining 1 teaspoon mustard and cornstarch in medium saucepan until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir about 1 tablespoon broth mixture into sour cream. Stir sour cream mixture into broth mixture in saucepan. Heat over low heat 1 minute. Do not boil. Remove from heat; stir in meatballs. Serve immediately.
- Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.
Nutritional Information
Serving Size: | 3/4 cup cooked fettuccine with 1/2 of meatballs and sauce (without garnish) |
Calories | 318 |
Calories from Fat | 23 % |
Total Fat | 8 g |
Saturated Fat | 3 g |
Cholesterol | 52 mg |
Carbohydrate | 37 g |
Fiber | 2 g |
Protein | 24 g |
Sodium | 657 mg |
Dietary Exchange
Starch | 2-1/2 |
Meat | 2-1/2 |
Check out more recipes for Beef
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