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Meatballs in Creamy Mustard Sauce (recipes)




Yield: Makes 2 servings



Ingredients:



6ounces 95% lean ground beef

1/3cup fresh bread crumbs

2tablespoons chopped green onion with top

1tablespoon plus 1 teaspoon Dijon mustard, divided

1/2teaspoon lemon pepper

1/4teaspoon salt

3ounces uncooked fettuccine or 1-1/4 cups uncooked tri-color rotini pasta

1/2cup fat-free reduced-sodium beef broth

2teaspoons cornstarch

3tablespoons reduced-fat sour cream

Minced fresh parsley (optional)









Preparation:





1.Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.2.Combine beef, bread crumbs, green onion, 1 tablespoon mustard, lemon pepper and salt in small bowl. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in centers.3.Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.4.Whisk together beef broth, remaining 1 teaspoon mustard and cornstarch in medium saucepan until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir about 1 tablespoon broth mixture into sour cream. Stir sour cream mixture into broth mixture in saucepan. Heat over low heat 1 minute. Do not boil. Remove from heat; stir in meatballs. Serve immediately.5.Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.









Nutritional Information:







Serving Size: 3/4 cup cooked fettuccine with 1/2 of meatballs and sauce (without garnish)







Fiber

2 g







Carbohydrate

37 g







Cholesterol

52 mg







Saturated Fat

3 g







Total Fat

8 g







Calories from Fat

23 %







Calories

318







Protein

24 g







Sodium

657 mg









Dietary Exchange:







Meat

2-1/2







Starch

2-1/2