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Meatball Skillet Dinner


  • 8 ounces no-yolk egg noodles
  • 12 ounces lean ground beef
  • 1 small yellow onion, grated (about 1 cup)
  • 1/2 cup Italian-style seasoned bread crumbs
  • 1 large egg
  • 1/4 cup reduced-sodium ketchup
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 1/2 cup nonfat sour cream
  • 1 tablespoon chopped fresh parsley


  1. Cook noodles according to package directions, but do not add salt. Drain in a colander.
  2. While noodles are cooking, in a large bowl, combine beef, onion, bread crumbs, egg, ketchup, and pepper. Shape beef mixture into 1-inch meatballs.
  3. Spray a large nonstick skillet with vegetable cooking spray.
  4. Add meatballs to skillet; cook over medium heat, turning occasionally, until browned on all sides, about 10 minutes.
  5. Using a slotted spoon, place meatballs on a paper towel-lined plate.
  6. Add flour to skillet. Whisk in broth. Cook, whisking constantly, until mixture thickens, about 5 minutes.
  7. Whisk in sour cream.
  8. Add meatballs and noodles; toss to coat. Cook, stirring, until heated through, about 5 minutes.
  9. Spoon meatball and noodle mixture onto a serving platter.
  10. Sprinkle with parsley.
  11. Serve immediately.

Yield: 4 servings

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