1 pound Ground Beef (93% lean or leaner)
1/4 cup seasoned dry bread crumbs
1 packet (1 to 1-1/4 ounces) dry onion soup mix, divided
2 egg whites
1/4 teaspoon dried nutmeg
1/4 teaspoon ground black pepper
2 cups reduced-fat 2% milk
1 tablespoon cornstarch
2 tablespoons water
1/8 teaspoon ground white pepper
2 cups hot cooked whole wheat egg noodles
2 tablespoons fresh parsley leaves
Preheat oven to 400°F. Combine ground beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and black pepper in large bowl, mixing lightly but thoroughly. Shape into 20 one-inch meatballs. Stir remaining onion soup mix into milk in medium bowl; set aside.
Generously spray broiler rack with nonstick cooking spray. Place meatballs on rack in aluminum foil- lined broiler pan. Bake in 400°F oven 17 to 19 minutes until instant-read thermometer inserted in center registers 160°F. Remove from oven; keep warm.
Meanwhile, heat large nonstick skillet over medium heat until hot. Dissolve cornstarch in water. Combine milk mixture with cornstarch mixture; add to skillet. Bring to a boil, cook 4 to 6 minutes until sauce is thickened, stirring often. Stir in white pepper. Return meatballs to skillet; cook 4 to 5 minutes until heated through.
Serve meatballs and sauce over noodles; garnish with parsley, if desired.
Nutrition information per serving: 407 Calories; 126 kcal Calories from fat; 14 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 124 mg Cholesterol; 660 mg Sodium; 36 g Total Carbohydrate; 2 g Dietary Fiber; 37 g Protein; 4.2 mg Iron; 6.8 mg Niacin; 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 7.1 mg Zinc; 29.2 mcg Selenium; 115.3 mg Choline;