INGREDIENTS

INSTRUCTIONS

Place the noodles and broccoli in 2 1/2 quarts of already boiling
unsalted water. Cook, uncovered, until the noodles are just tender, 8 to 10
minutes (after the water has returned to the boil). Meanwhile, proceed with
the recipe.
Spray an extra-deep, 12-inch non-stick skillet with cooking oil spray and
place it over medium heat. While the skillet heats, in a 2-quart (or
larger) bowl, combine the beef, bread crumbs, egg, milk, onion flakes,
garlic and salt. Mix well with a spoon or your hands.
Using a cookie-dough scoop, form 24 balls from the meat mixture and give
each ball a quick roll with your hand to make it smooth. (If you don't have
a cookie-dough scoop, use a heaping tablespoon of meat.) Place each
meatball in the hot skillet as you form it. When about 6 meatballs are
added, raise the heat to medium-high. Once all of the meatballs are added,
brown for 3 minutes, turning the meatballs frequently so they brown as
evenly as possible. (For electric stoves, reduce the heat as necessary to
prevent over-browning.)
Remove any visible fat from the beef broth and add it to the skillet.
Cover the skillet and cook until the meatballs are no longer pink in the
center, about 8 minutes. As soon as the noodles are tender, pour the
noodles and broccoli into a colander to drain. Pour the drained noodles and
vegetables back into the pasta pot, set it aside off the heat and cover to
keep warm.
Remove the skillet from the heat, move the meatballs over to one side of
the skillet, and stir the sour cream into the broth on the other side of
the skillet. Stir until the sour cream is well incorporated into the broth,
then stir to coat the meatballs with the sauce. (The sauce will be very
thin.)
To serve, place some noodles on each plate and top with meatballs and
sauce. Serve the broccoli spears on the side, topped with a bit of butter
or margarine, if desired.
Approximate values per serving: 698 calories (39% from fat); 30 g fat (13 g
saturated); 192 mg cholesterol; 49 g protein; 56 g carbohydrates; 4 g
dietary fiber; 651 mg sodium.
By Beverly Mills and Alicia Ross, "Desperation Dinners", special to the
Buffalo News. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #6 by "John Weber" <hdbrer@ibm.net> on Feb
11, 99

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