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Ingredients
-
8
uncooked jumbo pasta shells
-
1/2
lb lean (at least 80%) ground beef
-
1/2
cup Progresso™ plain panko crispy bread crumbs
-
3
tablespoons finely chopped onion
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
1/8
teaspoon ground allspice
-
1/8
teaspoon ground nutmeg
-
2
tablespoons milk
-
1
egg yolk
-
3
tablespoons butter
-
2
tablespoons Gold Medal™ all-purpose flour
-
1
cup Progresso™ beef-flavored broth
-
1/2
cup heavy whipping cream
-
2
teaspoons finely chopped fresh dill weed
-
1/4
cup sour cream
-
1/4
cup lingonberry preserves
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Make With
Gold Medal Flour
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-
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cool water; drain.
-
In medium bowl, mix beef, 1/4 cup of the bread crumbs, the onion, salt, pepper, allspice, nutmeg, milk and egg yolk. Shape into 8 (2-inch) meatballs.
-
In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, turning occasionally, until browned on all sides. Use slotted spoon to transfer meatballs to plate.
-
Reduce heat to medium; add flour to skillet. Cook and stir 1 minute. Add broth and whipping cream; stir until smooth. Heat to boiling; boil 1 minute. Remove from heat. Insert meatball into each pasta shell; arrange in baking dish. Pour sauce over meatball-stuffed pasta shells.
-
Cover; bake 30 to 35 minutes or until meatballs are thoroughly cooked and no longer pink in center (at least 165°F). Remove from oven; spoon some of the sauce from bottom of baking dish over stuffed shells.
-
Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add remaining 1/4 cup bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add dill weed. Sprinkle over baked stuffed shells; serve with sour cream and lingonberry preserves on the side.
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1020
Calories
61g
Total Fat
32g
Protein
85g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 1020
- Calories from Fat
- 550
- Total Fat
- 61g
- 94%
- Saturated Fat
- 33g
- 167%
- Trans Fat
- 2 1/2g
- Cholesterol
- 290mg
- 97%
- Sodium
- 1010mg
- 42%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 85g
- 28%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 25g
- Protein
- 32g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Swedish Meatball Stuffed Shells (Cooking for 2)","introduction":"This creative, cross-cultural dinner idea for two is guaranteed to get raves. Swedish-style meatballs, lightly flavored with nutmeg and allspice, are stuffed inside jumbo pasta shells and then cooked in an irresistibly creamy sauce. After baking, the dish gets topped with dill-infused toasted panko for an additional crunchy element. Serve with lingonberry preserves on the side for an extra dose of Scandinavian flavor.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/XO2ksN8et0OWam2svCMC0w_webp_base.webp?v=b0dfbc92\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/XO2ksN8et0OWam2svCMC0w_webp_base.webp?v=b0dfbc92\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/XO2ksN8et0OWam2svCMC0w_webp_base.webp?v=b0dfbc92\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Swedish Meatball Stuffed Shells (Cooking for 2)"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Oct 29, 2018"}},"ingredientGroups":[{"ingredients":[{"quantity":"8","description":"uncooked jumbo pasta shells"},{"quantity":"1/2","description":"lb lean (at least 80%) ground beef"},{"quantity":"1/2","description":" cup Progresso™ plain panko crispy bread crumbs"},{"quantity":"3","description":"tablespoons finely chopped onion"},{"quantity":"1/4","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon pepper"},{"quantity":"1/8","description":"teaspoon ground allspice"},{"quantity":"1/8","description":"teaspoon ground nutmeg"},{"quantity":"2","description":"tablespoons milk"},{"quantity":"1","description":" egg yolk"},{"quantity":"3","description":"tablespoons butter"},{"quantity":"2","description":"tablespoons Gold Medal™ all-purpose flour"},{"quantity":"1","description":"cup Progresso™ beef-flavored broth"},{"quantity":"1/2","description":"cup heavy whipping cream"},{"quantity":"2","description":"teaspoons finely chopped fresh dill weed"},{"quantity":"1/4","description":"cup sour cream"},{"quantity":"1/4","description":"cup lingonberry preserves"}]}],"steps":[{"description":"Heat oven to 375°F. 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