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Meatballs w/ Mushroom Sauce




Source of Recipe


January 2004 Shape






List of Ingredients



• 1 pound sweet potatoes, peeled and cut into 2-inch chunks
  
• 4 tsp olive oil, divided
  
• 1/2 tsp salt, divided
  
• 1/2 tsp black pepper, divided
  
• 1 pound extra lean ground sirloin
  
• 1/2 cup diced onion
  
• 1/4 cup seasoned dry bread crumbs
  
• 2 egg whites
  
• 2 Tbsp chopped fresh parsley
  
• 1 cup sliced fresh shiitake or other wild mushrooms
  
• 1 tsp dried thyme
  
• 1 cup reduced-sodium beef broth
  
• 1 Tbsp cornstarch
  
• 1/4 cup sherry
  






Instructions



1. To make the smashed potatoes, place sweet potatoes in a large saucepan and add enought water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until fork-tender. Drain and transfer to large bowl. Add 2 teaspoons of the olive oil, 1/4 tsp of salt and pepper each and smash together with a fork until mixture is lumpy.
   
2. Meanwhile, to make the meatballs, combine remaining salt and pepper with the next 5 ingredients in a large bowl. Form mixture into 16 2-inch meatballs.
   
3. Heat remaining olive oil in a large nonstick skillet over medium heat. Add meatballs and saute 5 minutes, until browned.
   
4. Add mushrooms and saute 3 minutes, until tender releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.
   
5. Dissolve cornstarch in sherry and add to skillet. Simmer 1 minute, until sauce thickens.
   
6. Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve.
   






Final Comments


Per serving (4 meatballs, 1/2 cup potatoes, 1/4 cup sauce)411 calories, 11g fat, 45g carbs, 33g protein