- 2 cups fresh bread crumbs (apx 3 slices)
- 1/3 cup skim milk (2% or whole milk)
- one pound lean ground beef (85% chuck)
- 3 scallions, finely chopped
- 2 egg whites (2 whole eggs)
- 1 tsp. dry basil
- 1 tsp. dry cilantro/parsley
- 3/4 tsp. dry mustard
- 12 ounce package yolk-free noodles
- 14 1/2 ounce can reduced-sodium beef broth, defatted
- 1 tbs. tomato paste
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 large red/yellow bell pepper, cut into thin slivers
- 1//2 medium size red onion, cut into thin slivers
- cornstarch and water slurry as thickener
- 1/2 cup reduced-fat sour cream with 1 tsp. cornstarch
mixed in (regular sour cream no cornstarch)
Combine breadcrumbs and milk. Add to beef, scallions, egg whites, dried herbs, mustard and mix until well combined. Make into small meatballs.
Heat enamel covered cast iron pot until hot. Add 1 tsp. of oil then fry meatballs until brown all over. Remove from pan. Deglaze pan with beef stock. Whisk in tomato paste, paprika, and salt. When all combined add onions, peppers and meatballs. Cook covered over medium (simmer) for 10 minutes. Uncover and cook for additional 10-15 minutes to allow meatballs to absorb flavor. Add water if needed to compensate for evaporation. Remove meatballs from pan, bring to boil and add slurry to thicken broth. Bring to a slow simmer and whisk sour cream mixture into broth, cook for 3 minutes. Add back meatballs and simmer for 5 minutes. Thicken more if needed.
Can be made ahead and re-heated slowly.
() = Regular recipe with higher fat and cholesterol, flavor too but taste good low fat.
fat: 9g; cholesterol: 43mg; sodium: 409mg
Mother Noodle’s version of Great Taste-Low Fat page 181
