This is a very savory low-sodium main dish. It uses our “Condensed Cream of XXX Soup mix” as the base for the sauce.
- 1½ Tbsp canola oil, divided
- 1 lb lean ground beef
- ¼ tsp Mrs Dash Steak Grilling Seasoning blend
- 1 cup panko
- 2 large eggs, beaten
- 2 tsp garlic, minced, divided
- ½ tsp dried rosemary
- ½ Tbsp lemon zest
- 1 Tbsp lemon juice
- 4 - 6 oz fresh mushrooms, diced
- ⅛ cup Condensed Cream of XXX Soup mix (see recipe)
- ¾ cup water
- Beat the eggs in a large bowl. Add the Mrs Dash Steak Grilling Seasoning, panko, 1 tsp of the minced garlic, lemon zest, lemon juice, and rosemary. Stir until thick and sticky.
- Add the ground beef and mix well. Form into meatballs, each a little smaller than a golf ball.
- Heat 1 Tbsp canola oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally about 10 minutes, until outsides are browned. Drain.
- While the meatballs are browning, heat ½ Tbsp canola oil in a small heavy saucepan over medium high heat. Add the diced mushrooms and 1 tsp minced garlic. Cook until the mushrooms release their liquid. Then cook 2 minutes longer, stirring occasionally.
- In a small bowl, combine the cream of xxx soup mix and the water and stir until well blended. Add to the mushroom garlic mixture. Bring to a boil, then simmer for 1 minute, stirring to keep the sauce from sticking. Remove from heat.
- Once the meatballs are browned on all sides, pour the mushroom garlic sauce over them. Bring the sauce to a boil over medium heat, then reduce heat to low. Cover and simmer until meatballs are thoroughly cooked, about 20 minutes.
According to our estimates, one serving of this bread will contain 77 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 77 mg of sodium per serving implies that this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
