Informations supplémentaires
35 min.
|
732 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the shallot. Thinly slice the mushrooms and chives.
2. Cook the meatballs
Mix the ground pork with the shallot, half of the onion powder, salt and pepper. Make 3-4 meatballs per person. It's possible to make smaller meatballs for kids. Place on a baking sheet lined with baking paper. Bake in the oven for 15-18 minutes.
3. Cook the mushrooms
Bring a pot of water to a boil. Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. Cook the mushrooms 4-5 minutes. Add the rest of the onion powder, salt and pepper. Cook 1-2 minutes.
4. Cook the noodles
Cook the noodles 5-7 minutes until tender. Add the green peas 1-2 minutes before the pasta is done cooking. Drain. Mix with a drizzle of oil, salt and pepper.
5. Add the sour cream
Add the flour to the mushrooms and mix. Add the Worcestershire sauce, 0.5 broth cube, 1 2P | 1.5 3P cups of water and bring to a boil. Remove the pan from the heat, add the sour cream and whisk until a creamy sauce forms. Return the pan to simmer over low heat. Add pepper to taste.
6. Plate your dish
Serve the meatballs with the sauce and the noodles. Garnish with the chives. Bon appétit!
280gGround Pork
100gWhite Medium Mushroom
0.5unitShallot
15mlOnion Powder
2unitSour Cream
0.5unitBeef Broth Cube(s)
15mlAll-Purpose Flour
180gShort Egg Noodles
120mlGreen Peas
0.5unitChives
30mlWorcestershire Sauce
What you need
pan, pot, strainer, sheet pan, whisk
732 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
28g
43%
cholesterol
171mg
57%
fiber
5g
20%
protein
44g
saturated
11g
55%
sodium
956mg
40%
sugar
6g
trans
0g