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Meatballs in Creamy Mustard Sauce - 2 -- e-w

Source of Recipe

unkown
Meatballs in Creamy Mustard Sauce - 2
Exchanges
Serves: 2

6 oz. 95% lean ground sirloin
1/3 c. fresh bread crumbs
2 T. chopped green onion with tops
1/2 tsp. lemon pepper
1 T. + 1 tsp. Dijon mustard, ‘divided’
3 oz. uncooked fettuccine OR 1-1/4 c. tri-color rotini pasta
1/2 c. fat-free, reduced-sodium beef broth
2 tsp. cornstarch
3 T. reduced-fat sour cream
Minced fresh parsley, optional

Preheat oven to 400-F. Spray broiler pan with nonstick cooking spray.
Combine the first 4 ingredients and 1 T. mustard. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in center.

Meanwhile, cook fettuccine according to package directions, omitting salt and oil. Drain and keep warm.

Whisk together beef broth, remaining 1 tsp. mustard and cornstarch in same saucepan until smooth. Bring to a boil, over medium heat, stirring constantly. Remove from heat. Stir about 1 T. broth mixture into sour cream. Stir sour cream into broth mixture. Heat over low heat 1 minute. Do Not Boil. Remove from heat; stir in meatballs. Serve over fettuccini, immediately.

One serving equals: 318 calories (23% from fat)…8 gm fat (3 gm saturated)…37 gm carbohydrate…52 mg cholesterol…2 gm fiber…24 gm protein…362 mg sodium ++++ Exchanges: 2-1/2 starch…2-1/2 lean meat +++WWP:7