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