YIELD Makes 2 servings
INGREDIENTS
6 ounces 95% lean ground beef 1/3 cup fresh bread crumbs 2 tablespoons chopped green onion with top 1 tablespoon plus 1 teaspoon Dijon mustard, divided 1/2 teaspoon lemon pepper 1/4 teaspoon salt 3 ounces uncooked fettuccine or 1-1/4 cups uncooked tri-color rotini pasta 1/2 cup fat-free reduced-sodium beef broth 2 teaspoons cornstarch 3 tablespoons reduced-fat sour cream Minced fresh parsley (optional)PREPARATION:
- Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.
- Combine beef, bread crumbs, green onion, 1 tablespoon mustard, lemon pepper and salt in small bowl. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in centers.
- Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.
- Whisk together beef broth, remaining 1 teaspoon mustard and cornstarch in medium saucepan until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir about 1 tablespoon broth mixture into sour cream. Stir sour cream mixture into broth mixture in saucepan. Heat over low heat 1 minute. Do not boil. Remove from heat; stir in meatballs. Serve immediately.
- Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.