Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
bake:
40 mins to 55 mins at 350°
Servings:
8
Advertisement

Ingredients

Ingredient Checklist
Meatballs:

Directions

Instructions Checklist
  • Cook bow-ties following package directions. Drain; return to pot.

    Advertisement
Instructions Checklist
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add cabbage; cook, stirring often, until browned and wilted, about 10 minutes. Stir in the ginger, garlic, salt and sugar until well blended; cook for 2 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Sprinkle flour over cabbage; stir to mix. Add chicken broth, tomato paste and soy sauce; cook over medium heat, stirring constantly, until thickened and bubbly, about 3 minutes. Remove from heat. Stir in the cream cheese and parsley until well blended. Stir cabbage mixture into bow ties.

Instructions Checklist
  • Heat oven to 350 degrees F. Coat shallow 3-quart baking dish with nonstick cooking spray.

Instructions Checklist
Meanwhile, prepare meatballs:
  • Combine milk and bread crumbs in bowl; let stand for 5 minutes for bread crumbs to soften. Mix in the beef, mushrooms, egg and soy sauce. Shape into meatballs, each about the size of large walnut.

Instructions Checklist
  • Spoon about one-third of the bow-tie mixture into prepared baking dish. Place half the uncooked meatballs on top, then 1/2 cup of the shredded cheese. Repeat layers. Top with remaining bow tie mixture and shredded cheese.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake, covered, in 350 degrees F oven for 40 minutes. Uncover; bake 15 minutes or until hot and meatballs are cooked through. Sprinkle with scallions. Makes 8 servings.

Nutrition Facts

507 calories; total fat 22g; cholesterol 92mg; sodium 1022mg; carbohydrates 53g; protein 24g.

Reviews