Photo: Roberto Caruso
IKEA's got nothing on these tasty meatballs! Scandinavian-inspired, this weeknight meal will fill their bellies with tasty noodles and a rich, creamy sauce.
2 tbsp Dijon mustard, divided
1 small onion, finely chopped, divided
2 tbsp Worcestershire sauce, divided
1/2 tsp ground allspice
1/2 tsp salt
400 g lean ground beef
2 tsp olive oil, divided
227-g pkg sliced cremini mushrooms
1 cup low-sodium beef broth
1/2 cup sour cream
4 cups no-yolk egg noodles
2 tbsp chopped parsely, (optional)
Whisk egg with 1 tbsp Dijon in a large bowl. Stir in 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with pepper. Using hands, crumble in beef and mix until combined. Roll into 1-in. balls (about 1 tbsp each).
Heat 1 tsp olive oil in a large frying pan over medium-high and cook meatballs, turning occasionally, until golden-brown, 3 to 4 min. Transfer to a plate.
Add remaining oil to pan. Cook mushrooms and remaining onion until mushrooms soften, 3 to 4 min. Stir in broth, sour cream, and remaining 1 tbsp Dijon and Worcestershire sauce. Return meatballs to pan. Bring to a boil over medium-high heat and cook until sauce starts to thicken, 8 to 10 min.
Cook noodles according to package directions, 4 to 6 min. Drain and top with meatballs, sauce and parsley.
Calories 477, Protein 31g, Carbohydrates 36g, Fat 22g, Fibre 4g, Sodium 748mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
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