2cupsbeef stock (beef broth or beef bouillon) - reduced-sodium
½cupsour cream - nonfat
1tablespoonparsley - chopped
Instructions
Cook the noodles according to package directions without adding some salt. Drain the noodles in a colander.
And while the noodles are cooking, combine the beef with onion, bread crumbs, egg, ketchup, and pepper.
And then, shape the beef mixture into 1-inch meatballs or according to your desired size.
Next, spray a large nonstick skillet using vegetable cooking spray.
And then, pour the meatballs into the skillet and then cook over medium heat while turning it occasionally until all sides are golden browned just for about 10 minutes.
Place meatballs on a paper towel-lined plate, Using a slotted spoon.
And then next, add flour into the skillet.
Whisk it in broth.
And then cook while constantly whisking until the mixture thickens for about 5 minutes.
Also, whisk in the sour cream.
And then add the meatballs and noodles and then toss it all to coat.
Cook it while stirring until it is heated through for about 5 minutes.
When you’re done, spoon the meatball and noodle mixture onto a serving platter and sprinkle it with parsley.