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Meatballs in Creamy Mustard Sauce
Makes 2 servings
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Ingredients
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6
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ounces 95% lean ground beef
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1/3
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cup fresh bread crumbs
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2
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tablespoons chopped green onion with top
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1
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tablespoon plus 1 teaspoon Dijon mustard, divided
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1/2
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teaspoon lemon pepper
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1/4
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teaspoon salt
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3
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ounces uncooked fettuccine or 1-1/4 cups uncooked tri-color rotini pasta
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1/2
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cup fat-free reduced-sodium beef broth
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2
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teaspoons cornstarch
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3
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tablespoons reduced-fat sour cream
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Minced fresh parsley (optional)
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1. Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.
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2. 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.
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3. Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.
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4. 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.
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5. Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.
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©Publications International, Ltd.
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Nutrients per Serving
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(3/4 cup cooked fettuccine with 1/2 of meatballs and sauce (without garnish))
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Calories
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318
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Calories from Fat
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23 %
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Total Fat
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8 g
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Saturated Fat
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3 g
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Cholesterol
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52 mg
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Carbohydrate
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37 g
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Fiber
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2 g
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Protein
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24 g
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Sodium
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657 mg
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Dietary exchanges
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2-1/2 Starch
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2-1/2 Meat
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Click here for printable version