With temperatures being below 20 degrees Celsius this weekend, a hearty meal will keep you warm.
\nWhy not try this easy and alternative take on spaghetti and meatballs.<\/p>\n
You will need:<\/strong> What to do:<\/strong>
\n* 500 grams lean mince.
\n* One egg.
\n* A third of a cup bread crumbs.
\n* A quarter of a cup fat-free milk.
\n* Half a teaspoon of salt.
\n* Half a teaspoon of black pepper.
\n* One medium onion, thinly sliced.
\n* Two cups beef stock.
\n* Two tablespoons of all-purpose flour.
\n* One can of sliced mushrooms, drained.
\n* A quarter cup of sour cream.
\n* Two tablespoons of chopped fresh dill.
\n* 170 grams of egg noodles, cooked.
\n* Steamed broccoli.<\/p>
\nIn a large bowl, combine mice, egg, bread crumbs, milk and a quarter teaspoon each of the salt and pepper. Divide into 16 meatballs.
\nHeat a large non-stick pan over medium-high heat; coat with non-stick cooking spray.
\nAdd onion and cook for two minutes. Combine the beef stock and flour and add to the pan. Bring to a simmer.
\nAdd mushrooms, meatballs and remaining salt and pepper.
\nCook for 12 minutes, turning meatballs once.
\nRemove from the heat and stir in the sour cream and dill.
\nServe with noodles and steamed broccoli.<\/p>\n