12 ounce package frozen cooked meatballs
cup lower-sodium beef broth
4 ounce can (drained weight) sliced mushrooms, drained
8 ounce carton dairy sour cream
tablespoon Dijon-style mustard
cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
- In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
- In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.
Nutrition Facts(Meatballs Stroganoff)
- Per serving:
- 424 kcal cal.,
- 25 g fat
- (12 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 73 mg chol.,
- 696 mg sodium,
- 36 g carb.,
- 3 g fiber,
- 3 g sugar,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet