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lb extra-lean (at least 90%) ground beef
tablespoons finely crushed gingersnap cookies
tablespoons red wine vinegar
small onion, finely chopped (1/4 cup)
cups uncooked egg noodles (4 oz)
cup finely crushed gingersnap cookies
tablespoon packed brown sugar
cup reduced-sodium beef broth
tablespoon red wine vinegar
Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
Meanwhile, cook and drain noodles as directed on package, omitting salt.
In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
Stir drained meatballs into sauce. Serve over noodles.
Instead of noodles, try serving the meatballs with brown rice or whole wheat couscous.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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