Yield: 6 servings
• 1 tsp. olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 1/4 cup minced parsley (plus more for garnish)
• 1 lb. Best Yet Blended Ground Beef
• 1 large egg
• 1/4 cup seasoned breadcrumbs
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp. allspice
• 3 cups no salt added beef stock
• 2 oz. light cream cheese
• 3 Tbsp. cornstarch, dissolved in 3 Tbsp. cold water
• 12 oz. no yolk egg noodles, cooked
In a large deep sauté pan, heat oil on medium heat. Add onions and garlic. Sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 minutes. Remove onion mixture from heat and allow to cool.
In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands about ⅛ cup each.
Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes or until cooked through. Remove the meatballs with a slotted spoon and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and add corn starch dissolved in water. Simmer a few minutes to thicken.
Top cooked egg noodles with meatballs and sauce. Garnish with parsley, if desired. Serve warm.
*Per Serving: Calories 400, Total Fat 11g (Saturated 4g, Trans 0g), Cholesterol 75mg, Sodium 230mg, Total Carbohydrate 52g (Dietary Fiber 1g, Total Sugars 4g, Includes 0g Added Sugars), Protein 24g, Vitamin D 0%, Calcium 6%, Iron 20%, Potassium 10%