Veal Meatballs Stroganoff

Veal Meatballs Stroganoff
Servings: 6 Prep 15 mins Cook 15 mins

Ingredients

  • 1 10 1/2 ounce box spaetzle
  • 1 1/2 pounds ground veal
  • 1/2 cup plain dry bread crumbs
  • 2 eggs
  • 2 tablespoons dried onion flakes
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped parsley

Make It

1. Prepare spaetzle following package directions. Drain.

2. Meanwhile, in a large bowl, mix together the veal, bread crumbs, eggs, onion flakes, thyme, salt and pepper. Form into 24 meatballs, about 2 tablespoons each. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Add meatballs to dish and cover with plastic wrap. Microwave, covered, on high 5 minutes.

3. Melt butter in a large nonstick skillet. Add the flour and cook 1 minute. Whisk in broth and simmer 1 minute. Add meatballs and mushrooms. Cover and simmer 8 minutes, stirring halfway through cooking.

4. Over low heat, stir in the sour cream, mustard and parsley. Heat through. Serve the meatballs over the cooked spaetzle. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 540, Fat, total (g): 20, chol. (mg): 234, sat. fat (g): 10, carb. (g): 49, fiber (g): 4, pro. (g): 36, sodium (mg): 967, Percent Daily Values are based on a 2,000 calorie diet.