Meatballs And Bow Ties

Meatballs And Bow Ties
Servings: 8 Prep 30 mins Cook 15 mins Bake 350°F 40 mins to 55 mins


  • 1 pound bow-tie pasta
  • 2 tablespoons vegetable oil
  • 8 cups lightly packed shredded green cabbage (from 1-1/2-pound head or from 16-ounce bag)
  • 2 tablespoons finely chopped fresh ginger
  • 1 large clove garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon reduced-sodium soy sauce
  • 6 ounces cream cheese, at room temperature
  • 1/4 cup chopped fresh parsley
  • 1/2 cup milk
  • 1/4 cup plain dry bread crumbs
  • 1 pound lean ground beef
  • 3 ounces mushrooms, coarsely grated
  • 1 egg
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 scallion, sliced

Make It

1. Cook bow-ties following package directions. Drain; return to pot.

2. 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.

3. 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.

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

Meanwhile, prepare meatballs:

5. 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.

6. 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.

7. 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 507, Fat, total (g): 22, chol. (mg): 92, carb. (g): 53, pro. (g): 24, sodium (mg): 1022, Percent Daily Values are based on a 2,000 calorie diet.