Meatball Stroganoff
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Prep Time
15 MINS
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Cook Time
30 MINS
- KCals 245
- Carbs 7.5G
Ingredients
For the meatballs
- 500 g 5% beef mince
- 1 tsp garlic granules
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- low-calorie cooking spray
For the sauce
- 1 medium onion peeled and diced
- 200 g button mushrooms sliced
- 1 tsp Henderson's relish
- 1 tsp Dijon mustard
- 400 ml boiling water
- 1 beef stock cube
- 165 g lightest cream cheese
- 10 g fresh parsley chopped
- salt and pepper to taste
Instructions
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Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.
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Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.
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Re-spray the pan and add the mushrooms and onions. Fry for 10 minutes, until they are soft and beginning to brown.
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Add the stock cube, mustard and Henderson's relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.
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Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.
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Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.
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Sprinkle with parsley and serve with your choice of accompaniment.