Ingredients

The following ingredients have 4 Servings
  • 1 pound extra lean or lean ground beef
  • 1/2 cup whole wheat panko crumbs
  • 1 egg
  • 1/4 cup Romano (Parmesan, and Asiago grated cheese)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 1/2 bag or 3 cups dry whole wheat egg noodles
  • 2 cups low sodium beef broth
  • 6.5 ounce can sliced mushrooms (drained)
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/4 cup cornstarch
  • 1/4 cup whole milk
  • 4 oz. neuchatel cheese (softened)

Instruction

  • Preheat oven to 350°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray.
  • In a large bowl combine all meatball ingredients and mix until well combined.
  • Form mixture into 1 inch balls and place on baking sheet.
  • Bake for 30 minutes or until thoroughly cooked.
  • While meatballs are cooking, cook noodles according to directions.
  • In a small bowl, combine cornstarch and milk. Whisk together until combined.
  • In a large skillet, add beef broth, mushrooms, onion powder, basil, oregano, garlic powder, and cornstarch/milk mixture. Bring to a boil and then turn down heat.
  • Simmer until liquid begins to thicken (about 10 minutes).
  • Add cooked meatballs and neuchatel cheese. Stir well.
  • Serve over egg noodles.