WW Creamy Mushroom Sauce Meatballs & Potato Puree

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The WW Creamy Mushroom Sauce Meatballs & Potato Puree is tasty and hearty. We prepare this dish in just one hour, so it is perfect for quick meals. This dish contains minced meat, onions, egg, breadcrumbs, seasoning, cooking spray, reduced-fat butter, mushrooms, cooking cream, Vegeta seasoning, cornstarch, potatoes, and skimmed milk. It has 30 grams of protein and 480 calories per serving. Serve this WW Creamy Mushroom Sauce Meatballs & Potato Puree with creamy coleslaw, steamed green peas, garlic-cooked spinach, or roasted green beans. You may store this dish for four days in the refrigerator, so you can easily make it in advance.

STATS:

  • Total time: 1 hour
  • Calories: 480 kcal
  • Serving size: 1 serving
  • Cooking time: 40 minutes
  • Diet: Weight Watchers
  • Serving: 6
  • Course: Main
  • Preparation time: 20 minutes
  • Cuisine: European

EQUIPMENT:

  • Large mixing bowl
  • Measuring cups and spoons
  • knife
  • Cutting board
  • Vegetable peeler
  • Grater
  • Large frying pan
  • Wooden spoon
  • Large cooking pot
  • Potato masher
  • Colander
  • Whisk
  • Serving plates

INGREDIENTS:

MEATBALLS:

  • One cup breadcrumbs
  • 500 g lean minced meat
  • 1 tsp ground cumin
  • 2 medium grated onions
  • One tsp salt
  • 1 large egg
  • Cooking spray, for frying
  • One tsp black pepper

CREAMY MUSHROOM SAUCE:

  • 1 tbsp reduced-fat butter
  • 200 ml light cooking cream
  • One medium chopped onion
  • 1.5 tbsp cornstarch
  • 1 medium chopped red pepper
  • 200 g sliced mushrooms
  • One cup hot water
  • 2 tbsp reduced-sodium Vegeta seasoning
  • 1 cup water

POTATO PUREE:

  • 4–5 medium peeled potatoes
  • Half cup skimmed milk
  • 1 tbsp reduced-fat butter
  • Half tsp salt
  • A little ground nutmeg
  • Quarter tsp black pepper

INGREDIENT NOTES:

LEAN MINCED MEAT:

  • Use this meat to make the meatballs and add protein to the dish. It brings texture to the recipe. You can use ground chicken or ground turkey, whichever you prefer.

ONIONS:

  • These onions add moisture and a naturally sweet flavor to the meal. They keep the meatballs soft and tender when fried. You can swap them for chopped shallots instead.

BREADCRUMBS:

  • Use these crumbs to soak up moisture and give the meatballs a firm texture. They bind the ingredients together well and deliver crispy results. You can use whole-wheat crackers instead.

REDUCED-FAT BUTTER:

  • It lends a mild buttery flavor to the potato puree. Use this butter to make the mashed potatoes smoother and richer. You can use olive oil as another option.

INSTRUCTIONS:

MAKE THE MEATBALLS & CREAMY MUSHROOM SAUCE:

  1. First, mix minced meat, grated onions, egg, breadcrumbs, cumin, black pepper, and salt in the bowl.
  2. Take meat mixture to make small balls and warm the pan, then coat it with cooking spray.
  3. Fry the meatballs on both sides, then take them out of the pan and set aside.
  4. Cook butter, onion, chopped red pepper, and sliced mushrooms in the same pan.
  5. Mix the light cooking cream, Vegeta seasoning, & 1 cup hot water properly.
  6. Pour this water into the mushroom mixture, then mix cornstarch with 1 cup cold water in a separate bowl.
  7. Add the cornstarch mixture to the sauce and cook till it gets thick, then add the meatballs to the pan.
  8. Simmer the meatballs for some time on a low flame to coat nicely with the sauce.

PREPARE THE POTATO PUREE AND SERVE:

  1. Cut the peeled potatoes into equal pieces and boil them in salted water.
  2. Drain the water and mash the potatoes properly, then add skimmed milk.
  3. Mix reduced-fat butter, salt, black pepper, and nutmeg into the mashed potatoes.
  4. Place the creamy potato puree and mushroom sauce meatballs in the serving plates.
  5. Lastly, add the extra creamy mushroom sauce to the meatballs and serve them warm.

TIPS:

  • Include the lean meat to keep the fat and points low in the recipe.
  • Gently mix the meatball ingredients so the results stay tender.
  • Mix the cornstarch with cold water first, then add it to the hot sauce to avoid lumps.
  • Mash the boiled potatoes while warm to get a smoother and creamier puree.

STORAGE INFORMATION:

FRIDGE:

  • Store the meatballs, mushroom sauce, and potato puree in separate closed boxes for four days.

FREEZER:

  • Freeze the cooked meatballs with mushroom sauce for ninety days in the container.

FAQs:

Can I prepare these meatballs earlier?

  • Yes, you may shape the prepared meatballs one day in advance and cook when required.

Does chicken work as a substitute for beef?

  • Yes, lean ground chicken is a great alternative to include.

How to make the thicker mushroom sauce?

  • You may mix the cornstarch with cold water and add it slowly to the simmering sauce.

Should I exclude butter from this potato puree?

  • Yes, you may omit butter and include extra skimmed milk as a substitute.

Do other types of mushrooms also give good results?

  • Yes, you may utilize Button mushrooms or portobello mushrooms as per your choice.

NUTRITIONAL INFORMATION:

Calories: 480 kcal

Net carbs: 39 g

Iron: 2.8 mg

Total carbs: 44 g

Vitamin A: 1,250 IU

Fiber: 5 g

Calcium: 105 mg

Protein: 30 g

Sodium: 780 mg

Potassium: 1,050 mg

Weight Watchers Points: 8 Points