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.