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Meatball Stroganoff Recipe
|Ground sirloin||1 Pound|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Skim milk||6 Tablespoon|
|Reduced calorie stick margarine||1 Tablespoon, melted|
|Minced onion||2 Teaspoon|
|Ground nutmeg||1 Dash|
|Ground cloves||1 Dash|
|Reduced calorie stick margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|No salt beef broth||14 1⁄4 Can (142.5 oz)|
|Fat free sour cream||1⁄2 Cup (8 tbs)|
Calories 571 Calories from Fat 170
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 73.1 mg
Sodium 721.3 mg30.1%
Total Carbohydrates 46 g15.4%
Dietary Fiber 0.38 g1.5%
Sugars 1.5 g
Protein 52 g103%
Vitamin A 6.9% Vitamin C 0.5%
Calcium 7.6% Iron 14.3%
*Based on a 2000 Calorie diet
Shape mixture into 24 (1 inch) balls.
Melt 1 tablespoon margarine in a large non stick skillet coated with cooking spray over medium heat.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove meatballs from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Place flour in skillet.
Gradually add beef broth, stirring with a whisk until blended.
Place over medium heat, and cook 3 minutes or until slightly thick, stirring constantly.
Remove from heat; stir in sour cream.
Return meatballs to skillet; cook over medium heat 3 minutes or until meatballs are thoroughly heated (do not boil or sour cream will curdle).
Serve over rice or egg noodles.