ReReview: Swedish Meatballs w/ Shitake Mushrooms

[lsdesign]

This was reviewed back in Jan. and did not get a thumbs up. I made this last night and my family loved it. It was nice to have some veggies in the sauce. I am always looking for ways to get the kids to eat more of them. I would make this again. There is something about noodles and gravy in any form that makes all my boys happy.

[emilycat]

lsdesign,

This may be a bit of a stretch, but do you think there's any way I could make TVP "meatballs" for this dish?
As a kid, I loved this stuff, but I've never found a recipe I would touch. I'd love it if I could make this work http://www.cookinglight.com/bbs/smile.gif

[catharine]

Could someone please post this recipe. It sounds yummy. I did a search and couldn't find it.

Thanks!

[lsdesign]

Catherine, it's in the Jan/Feb issue. I am assuming that you subscribe but if you don't I can post for you.

[karenv]

I made this one this evening and give it a thumbs up. The only thing different that I did was: by accident I put in a 14.5 oz can of beef consomme. Because of this I didn't add the water

After looking at the ingredients of the sour cream (low fat vs. reg.) I went for the regular. There were so many additives to the low fat.

Also, I had to thicken the gravy a bit with two tablespoons of cornstarch and water.

Came out fantastic.


Catherine: did you get the recipie? If not I will e-mail it to you

Karen




[This message has been edited by karenv (edited 02-25-2001).]

[Cathy]

I also liked this recipe. It was nice to have the vegetables in the sauce. It will be a repeater in this house.

[ama47369]

Here's the recipe...

Swedish Meatballs With Shiitake Mushrooms

1 pound ground round
3/4 cup dry breadcrumbs
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 large egg white
Cooking spray
4-1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1-1/2 cups thinly sliced carrot
1/2 cup thinly sliced shallots
2 tablespoons all-purpose flour
1 (10-1/2-ounce) can beef consomme
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
6 cups hot cooked yolk-free wide egg noodles (about 10 ounces uncooked pasta)

1. Combine the first 8 ingredients in a medium bowl. Shape mixture into 30 (1-inch) meatballs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add meatballs; cook for 8 minutes, browning on all sides. Remove meatballs from pan.
2. Add mushrooms, carrot, and shallots to pan; saute for 5 minutes. Stir in flour; cook 1 minute. Gradually add the consomme, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes. Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream and parsley. Serve over pasta. Yield: 6 servings (serving size: 5 meatballs, about 1/2 cup mushroom mixture, and 1 cup pasta).


CALORIES 497 (30% from fat); FAT 16.8g (sat 6.9g, mono 6.7g, poly 0.9g); PROTEIN 29.1g; CARB 55.7g; FIBER 4.5g; CHOL 60mg; IRON 5.1mg; SODIUM 686mg; CALC 105mg

[Peggy]

We had this recipe this week and really liked it. I used fat-free sour cream and it was fine. Loved the shiitake mushrooms and carrots in the sauce.

Peggy