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Ingredients
- 6 oz. uncooked egg noodles
- 4 tsp. canola oil - divided
- 1 1/4 cups diced yellow onion
- 12 oz. ground sirloin
- 1/3 cup chopped fresh flatleaf parsley - divided
- 3 Tbsp. panko
- 3 Tbsp 2% reduced fat milk
- 1/2 tsp. salt - divided
- 1/2 tsp. freshly ground black pepper - divided
- Cooking spray
- 12 oz. Cremini mushrooms - sliced
- 2 tsp. minced fresh garlic
- 1/4 cup dry white wine
- 1 Tbsp. all purpose flour
- 1 cup unsalted beef stock
- 1/3 cup sour cream
- 1 tsp. Dijon mustard
- Dash of nutmeg
Details
Preparation
Step 1
Place a foil-lined jelly-roll pan in oven on middle rack. Preheat oven to 450 (keep pan in oven).
Cook noodles according to package directions, omitting salt & fat. Drain - keep warm.
Heat large skillet over medium-high heat. Add 2 tso, oil to pan, swirl to coat. Add onion to pan; saute 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 Tbsp. parsley, panko, milk, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 meatballs (1 1/2 inch). Place meatballs on preheated pan coated with cooking spray. Bake at 450 for 12 minutes or until done - turning after 6 minutes.
Return skillet to medium-high heat. Add remaining 2 tsp. oil to pan; swirl to coat. Add mushrooms, garlic & paprika to pan; saute 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mustroom 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 rremaining 1/4 tsp. salt, remaining 1/4 tsp pepper, sour cream, mustard & nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.
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