(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 6


    • 8 oz. Medium or Wide Egg Noodles, uncooked
    • 1 pound extra lean ground beef
    • 1/4 cup dry breadcrumbs
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt, divided
    • 1 egg 2 tsp. vegetable oil
    • 1 14½-oz. can fat-free chicken broth
    • 1/4 cup water
    • 1/4 cup ketchup
    • 1/2 cup non-fat sour cream
    • 1 cup shredded low-fat Cheddar cheese


Combine ground beef, breadcrumbs, onion powder, 1/4 tsp. salt and egg; mix well.

Shape into approximately 36 3/4-inch meatballs.

Heat oil in a large skillet coated with cooking spray. Add meatballs and cook until browned on all sides. Drain well.

Combine chicken broth, water, ketchup and remaining 1/4 teaspoon salt; add to skillet. Bring to a boil; stir in noodles, making sure it is covered by the liquid. Reduce heat, cover, and simmer 10 to 15 minutes or until noodles are done. Stir in sour cream and cheese. Cook until thoroughly heated and mixture thickens, about 5 minutes. (Do not boil.)

Recipe courtesy of the National Pasta Association

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions