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Meatball & Noodle Skillet

Meatball & Noodle Skillet recipe
photo by:kraft
This yummy Meatball & Noodle Skillet is like classic beef stroganoff—without the mushrooms. Fresh meatballs are made with Parmesan, garlic and egg.
time
prep:
35 min
total:
35 min
servings
total:
6 servings, 1 cup each

What You Need

1
lb.  lean ground beef
1/3
cup  KRAFT Grated Parmesan Cheese
2
cloves  garlic, minced
1
 egg
3
Tbsp.  flour
1
can  (14-1/2 oz.) fat-free reduced-sodium beef broth
1
cup  water
3
cups  egg noodles, uncooked
1
tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
2
Tbsp.  chopped fresh parsley

Make It

MIX meat, Parmesan, garlic and egg just until blended; shape into 18 (1-1/2-inch) meatballs. Cook in nonstick skillet on medium heat 6 min. or until evenly browned, stirring frequently.

ADD flour; cook and stir 1 min. Move meatballs to edge of skillet. Add broth and water to skillet; bring to boil. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Cover with lid.

SIMMER on medium heat 7 to 8 min. or until noodles are tender and sauce is thickened, stirring after 4 min. to combine meatballs and noodles. Add cooking creme; cook and stir 2 to 3 min. or until heated through. Sprinkle with parsley.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods, such as this creamy pasta, on occasion but remember to keep tabs on portions.
Make Ahead
Meatballs can be shaped ahead of time. Refrigerate up to 24 hours before cooking as directed.
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