Meatball Stroganoff
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Ingredients
- 2 (12-oz) pkg fully cooked caramelized onion chicken meatballs (see Note)
- 2 Tbsp olive oil
- 1 onion, halved and sliced
- 1 (16-oz) pkg sliced mushrooms
- 1 (14.5-oz) can low-sodium beef broth
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp cornstarch
- 1 (8-oz) carton sour cream
- 2 (12-oz) pkg zucchini spirals
Instructions
- Cook meatballs in hot oil in a large, deep skillet 2 to 3 minutes or until browned. Remove meatballs from skillet, reserving drippings in skillet.
- Cook onion and mushrooms in hot drippings, stirring often, 5 to 7 minutes or until browned and tender; return meatballs to skillet.
- Whisk together broth, soy sauce, and cornstarch; add to skillet, and bring to a boil. Cook, stirring often, 2 minutes or until thickened. Stir in sour cream, and cook 3 minutes or until thoroughly heated.
- Meanwhile, cook zucchini according to package directions. Serve meatballs over zucchini spirals.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
418
|
418
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 28 | 28 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1123 | 1123 |
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