Ingredients: 2 slices white sandwich bread, torn into pieces 1 small onion, finely chopped 1 egg 3/4 tsp (4 mL) each salt and ground black pepper 12 oz (350 g) 90% lean ground beef 12 oz (350 g) lean ground beef 1 tbsp (15 mL) canola oil, divided 3 cups (750 mL) chicken stock 2 tbsp (30 mL) flour 6 oz (175 g) uncooked campanelle pasta (11/2 cups/375 mL) 4 oz (125 g) chive & onion 1/3 less fat cream cheese spread 6 oz (175 g) sharp cheddar cheese, shredded (1 1/2 cups/375 mL) divided 2 cups (500 mL) broccoli florets Directions: Combine bread, onion, egg, salt and pepper in a large bowl; mix until a smooth paste forms. Add beef; mix gently but thoroughly. Using a level Small Scoop, scoop beef mixture, forming about 36 meatballs. Heat ½ tbsp (2 mL) of the oil in Rockcrok (2.5-qt./2.35-L) Everyday Pan over medium heat 2-4 minutes or until shimmering. Cook half of the meatballs 3-4 minutes or until browned, turning occasionally. Remove from Pan. Repeat with remaining oil and meatballs; remove from Pan. Whisk stock and flour until smooth; add to Pan. Stir in pasta; cook, covered, 9-11 minutes or until pasta is almost tender, stirring occasionally. Stir in cream cheese spread and half of the cheddar until sauce is smooth. Stir in broccoli and meatballs. Cook, covered, 2-3 minutes or until broccoli is tender; remove from heat. Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 23 g, Saturated Fat 11 g, Cholesterol 110 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 2 g, Protein 28 g
Posted on: Sun, 08 Sep 2013 15:11:49 +0000
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