Stroganoff pork meatballs
with creamy egg noodles and mushrooms, served with roasted broccoli
Informations supplémentaires
30 min.
|
735 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Thinly slice the mushrooms. Chop the shallot and herbs. Cut the broccoli into pieces. Mix the flour with the sour cream.
2. Cook the meatballs
Mix the ground meat with salt and pepper. Make 3-4 small meatballs per person. Place the meatballs on a baking sheet covered with baking paper. Toss the broccoli with a drizzle of oil, salt and pepper. Add to the sheet pan with the meatballs. Bake in the oven for 14-16 minutes.
3. Cook the mushrooms
Heat a drizzle of oil and some butter in a large skillet over medium-high heat. Cook the shallot, mushrooms and spices for 3-5 minutes. Season with salt and pepper.
4. Add the noodles
Add the broth cube, 2.5| 3.5 cups water, Worcestershire sauce and noodles. Bring to a boil. Cover and cook for 6-7 minutes over medium heat until the noodles are tender. When the noodles are tender, add the flour and sour cream mixture. Mix and cook for 1-2 minutes until the sauce thickens. Adjust seasoning to taste. Add the cooked meatballs to the pan. Adjust the seasoning to taste.
5. Plate your dish
Top the noodles with the herbs and serve with the broccoli. Bon appétit!
280gGround Pork
180gShort Egg Noodles
1gBroccoli
1unitBeef Broth Cube(s)
45mlSour Cream
1unitChives, parsley
20mlWorcestershire Sauce
10gAll-Purpose Flour
120gWhite Medium Mushroom
1unitShallot
8gSpice Mix (Onion Powder,Garlic Powder,Dried Parsley,)
What you need
sheet pan, pan, bowl
735 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
29g
45%
cholesterol
174mg
58%
fiber
4g
16%
protein
44g
saturated
11g
55%
sodium
959mg
40%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg