faygs
03-12-2008, 08:10 PM
Okay, so I've had this recipe in my to-try pile for over 4 YEARS :eek: and I decided it was finally time to make it. I'm glad I did, because not only is it yummy, it is also quick, easy and healthy!
Meatballs with Mushroom Sauce
Over Smashed Sweet Potatoes
Shape, January 2004
4 servings
1 pound sweet potatoes, peeled
and cut into 2-inch chunks
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 pound extra-lean ground sirloin
(about 90%-95% lean)
1/2 cup diced onion
1/4 cup seasoned dry breadcrumbs
2 egg whites
2 tablespoons chopped fresh parsley
1 cup sliced fresh shiitake or other
wild mushrooms (I used cremini)
1 teaspoon dried thyme
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup sherry
Place sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until fork-tender. Drain and transfer to a large bowl. Add 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and smash together with a fork until lumpy.
Meanwhile, to make the meatballs, combine remaining salt and pepper with next 5 ingredients in a large bowl. Form mixture into 16 2-inch meatballs.
Heat remaining 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add meatballs and saute 5 minutes, until browned.
Add mushrooms and saute 3 minutes, until tender and releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.
Dissolve cornstarch in sherry and add to skillet. Simmer 1 minute, until sauce thickens.
Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve.
Nutrition score per serving (4 meatballs, 1/4 cup mushroom sauce, 1/2 cup sweet potatoes): 411 calories, 24% fat (11 g; 3 g saturated), 44% carbs (45 g), 32% protein (33 g), 5 g fiber, 66 mg calcium, 4 mg iron, 628 mg sodium.
Meatballs with Mushroom Sauce
Over Smashed Sweet Potatoes
Shape, January 2004
4 servings
1 pound sweet potatoes, peeled
and cut into 2-inch chunks
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 pound extra-lean ground sirloin
(about 90%-95% lean)
1/2 cup diced onion
1/4 cup seasoned dry breadcrumbs
2 egg whites
2 tablespoons chopped fresh parsley
1 cup sliced fresh shiitake or other
wild mushrooms (I used cremini)
1 teaspoon dried thyme
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup sherry
Place sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until fork-tender. Drain and transfer to a large bowl. Add 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and smash together with a fork until lumpy.
Meanwhile, to make the meatballs, combine remaining salt and pepper with next 5 ingredients in a large bowl. Form mixture into 16 2-inch meatballs.
Heat remaining 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add meatballs and saute 5 minutes, until browned.
Add mushrooms and saute 3 minutes, until tender and releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.
Dissolve cornstarch in sherry and add to skillet. Simmer 1 minute, until sauce thickens.
Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve.
Nutrition score per serving (4 meatballs, 1/4 cup mushroom sauce, 1/2 cup sweet potatoes): 411 calories, 24% fat (11 g; 3 g saturated), 44% carbs (45 g), 32% protein (33 g), 5 g fiber, 66 mg calcium, 4 mg iron, 628 mg sodium.