Meatball Stroganoff

By sarahstpierre

Serve sautéed Broccolini, spinach, or Brussels sprouts alongside this hearty entrée.

Calories: 463
Fat: 18.9g
Saturated fat: 6.5g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 1.8g
Protein: 27.5g
Carbohydrate: 44.6g
Fiber: 3.4g
Cholesterol: 113mg
Iron: 4.3mg
Sodium: 459mg
Calcium: 82mg

Ingredients

• 6 ounces uncooked egg noodles
• 4 teaspoons canola oil, divided
• 1 1/4 cups diced yellow onion
• 12 ounces ground sirloin (90% lean)
• 1/3 cup chopped fresh flat-leaf parsley, divided
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons 2% reduced-fat milk
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 12 ounces cremini mushrooms, sliced
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon paprika
• 1/4 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 cup unsalted beef stock (such as Swanson)
• 1/3 cup sour cream
• 1 teaspoon Dijon mustard
• Dash of nutmeg

Details

Preparation time 40mins
Cooking time 40mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.
4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.