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PostPosted: Sat Sep 21, 2013 4:05 am
by Moderator

8oz Medium or Wide Egg Noodles, uncooked
1 lb extra lean ground beef
1/4 cup dry breadcrumbs
½ tsp onion powder
½ tsp salt, divided
1 egg
2 tsp vegetable oil
1 14 ½ oz can fat-free chicken broth
1/4 cup water
1/4 cup ketchup
½ cup non-fat sour cream

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1 cup shredded low-fat Cheddar cheese
1. Combine ground beef, breadcrumbs, onion powder, 1/4 tsp salt and egg; mix well.
2. Shape into approximately 36 3/4 -inch meatballs.
3. Heat oil in a large skillet coated with cooking spray.
4. Add meatballs and cook until browned on all sides. Drain well.
5. Combine chicken broth, water, ketchup and remaining 1/4 tsp salt; add to skillet.
6. Bring to boil; stir in noodles, making sure it is covered by the liquid.
7. Reduce heat, cover, and simmer 10 to 15 minutes or until noodles are done.
8. Stir in sour cream and cheese.
9. Cook until thoroughly heated and mixture thickens, about 5 minutes. (Do not boil.)