Free Recipe Meatball Stroganoff
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Meatball Stroganoff Recipe
1 lb Ground sirloin
1/2 c Soft white breadcrumbs
1 tb Reduced-calorie stick
-margarine, melted
2 ts Minced fresh onion
1 ts Salt
1 ds Pepper
1 ds Ground cloves
1 ds Ground nutmeg
6 tb Skim milk
Vegetable cooking spray
1 tb Reduced-calorie stick
-margarine
2 tb All-purpose flour
13-3/4 oz No-salt-added beef broth, (1
-can)
1/2 c Nonfat sour cream
-alternative
Meatball Stroganoff Preparation
Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 24 (1-inch) balls; set meatballs aside. Coat a large nonstick skillet with cooking spray; add 1 tablespoon margarine, and place the skillet over medium heat until margarine melts. Add meatballs; cook 8 minutes or until browned, turning frequently. Remove the meatballs from skillet; set aside, and keep warm. Wipe drippings from pan with a paper towel. Place flour in skillet. Gradually add beef broth, stirring with a wire whisk until blended. Cook over medium heat for 3 minutes or until slightly thickened, stirring constantly. Remove from heat, and stir in sour cream. Return the meatballs to skillet, and cook for 3 minutes or until thoroughly heated. Yield: 4 servings (serving size: 6 meatballs and 7 tablespoons sauce). Per serving: 409 Calories; 25g Fat (56% calories from fat); 29g Protein; 16g Carbohydrate; 82mg Cholesterol; 1407mg Sodium Serving Ideas : Serve over rice or noodles. NOTES : In January I got really ambitious about cooking light and have lost 15 pounds so far. My mother”s original stroganoff recipe used lots of heavy cream, but I cut the fat by substituting skim milk and nonfat sour cream. ~- Ellen M. Brown, Upper Arlington, Ohio. Recipe by: Cooking Light, October 1994, page 136 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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