Ingredients
- 1/2 cup (125 mL) fresh bread crumbs
- 1 onion, grated
- 1 egg
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) ground allspice
- 1 lb (454 g) lean ground beef or medium ground beef
- 1 tbsp (15 mL) vegetable oil
- 3 tbsp (45 mL) all-purpose flour
- 1-1/2 cups (375 mL) sodium-reduced beef broth
- 1/2 cup (125 mL) frozen peas
- 1/4 cup (60 mL) whipping cream or 10% cream
- 4 cups (1 L) no-yolk egg noodles
Preparation
Step 1
In 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.