Italian Meatballs and Noodles
Prep Time: 10 minutes

Ingredients

1 pound�lean ground beef
1/8 teaspoon�ground black pepper
1 tablespoon�parsley
1/4 cup�grated Parmesan cheese
1/2 cup�whole grain bread crumbs
2 cups�beef stock
1 �egg, beaten
2 tablespoons�wheat germ (optional)
1/4 cup�olive oil
1 �clove garlic, minced
1/2 pound�mushrooms, sliced
2 cups�chopped canned tomatoes
1 teaspoon�oregano
1/2 teaspoon�basil
2 cups�uncooked whole wheat noodles
2 tablespoons�cornstarch, dissolved in 1/4 cup cold water

Directions

In a large bowl, mix together beef, pepper, parsley, cheese, bread crumbs slightly moistened with a little stock, egg, and wheat germ. Form into balls about 1 inch in diameter.

Heat oil in a Dutch oven and sauté garlic. Add meatballs and brown on all sides, adding more oil if needed. Remove meatballs and reserve. Sauté mushrooms in the same pot, adding more oil if needed. Add tomatoes, remaining stock, oregano, and basil. Return meatballs to pot, cover and simmer for 10 minutes.

While meatballs are simmering, cook noodles until tender. Drain.

When meatballs are done, add cornstarch mixture to pot and cook until liquid thickens, stirring constantly. Gently mix in drained noodles and serve.

Ease of preparation: Moderate

Preparation time: 10 min

Cook time: 30 min

Servings: 6