Parmesan Meatballs With Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dishes, Main | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1/2 | c | Soft Bread crumbs |
| 1/2 | c | Milk |
| 1 | Egg, slightly beaten | |
| 3/4 | c | Parmesan cheese |
| 3/4 | c | Onion, minced |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| Sauce- | ||
| 3 | T | Butter |
| 1/4 | c | Flour |
| 1 | c | Beef consomme |
| 1/2 | c | Sour cream |
| 1/2 | c | Dry white wine |
| Pasta- | ||
| 1 | lb | Pasta, cooked as directed |
| Butter | ||
| Parsley |
INSTRUCTIONS
Preheat oven to 350 degrees. Mix all meatball ingredients thoroughly and form into balls the size of walnuts. Brown in oven on rack for 15 to 20 minutes. Do not let meatballs cook dry. Melt butter, add flour, cooking together for 2 minutes. Add beef consomme and heat untilthickened. Stirring constantly. Add sour cream and white wine and heat 5 minutes more. Cook and drain pasta ( any shape ), toss with butter and parsley. Arrange meatballs on top of pasta and pour sauce over all. Recipe by: Albertina's Exceptional Recipes Posted to recipelu-digest by "cfpeacor@pacwest.net" <cfpeacor@pacwest.net> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 583
Calories From Fat: 410
Total Fat: 45.8g
Cholesterol: 166.2mg
Sodium: 844.4mg
Potassium: 381.6mg
Carbohydrates: 15.4g
Fiber: <1g
Sugar: 3.5g
Protein: 23.4g