Another recipe from the Cuisine Lite magazine. Do you ever feel sometimes there are not words to describe a dish or the feeling behind it? I made this dish about two weeks ago. I don't know why I haven't posted it yet. It just sits there as a blog draft and I think, I'll do that one later. Well friends, the time has come, and I don't have much to say about it. Did I enjoy it? Yes, and Jake did as well. Was it easy to make? Yes, yes it was. The sauce is light and the meatballs are meaty. A great lunch option in my opinion.
2 cups yolkless wide egg noodles
1 slice whole-wheat bread, torn
2 tbsp. skim milk
1/2 lb ground sirloin
1/2 lb ground turkey
1 egg yolk
1/2 cup onion, finely chopped
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
pinch of ground nutmeg
1 tsp. canola oil
2 tsp. unsalted butter
1 tbsp. all-purpose flour
3/4 cup low-sodium chicken broth
1 tso. brown sugar
1/2 tsp. dried thyme
1/3 cup skim milk
1 tbsp fresh lemon juice
1 tbsp. minced fresh parsley leaves
Prepare noodles according to package directions.
Soak bread in 2 tbsp. milk.
Combine sirloin, turkey, egg yolk, onion, salt, pepper and nutmeg in a large bowl; stir in soaked bread. Form mixture into 16 meatballs.
Heat oil in a large, nonstick skillet over medium-high heat. Brown meatballs on all sides, five minutes; remove meatballs and set aside.
Melt butter in the skillet and whisk in flour; cook one minute. Whisk in broth; reduce heat to medium. Whisk in 1/3 cup milk; add brown sugar and thyme.
Return meatballs to sauce; simmer, covered for five minutes. Stir lemon juice into sauce, serve over noodles. Garnish meatballs with parsley.
Makes 4 servings (16 meatballs)
Per serving with noodles and sauce:
10 total fat (4g sat, 4g mono, 1g poly)
40g carb (3g fiber, 9g total sugars)
Source: Cuisine Lite