* Exported from MasterCook *

Swedish Meatballs with Egg Noodles
Servings: 12
Points per serving: 8.5

2 pounds extra lean ground beef -- 94%-96% lean
1/2 cup Egg Beaters® 99% egg substitute
2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 finely chopped onion
1 teaspoon greek seasoning
1 teaspoon splenda -- granular
10 3/4 ounces cream of celery soup, lowfat condensed
10 3/4 ounces cream of mushroom soup, lowfat condensed
1 cup fat-free sour cream
1/2 cup skim milk
24 ounces egg noodles

Mix together ground beef, eggs, bread crumbs, salt, pepper, greek seasoning, splenda, & onion. Shape mixture into small meatballs. Put meatballs on baking sheet and bake in 375° oven, turning every 10 minutes to brown on all sides and cook through. Blend soups, sour cream, & Milk. Cover & simmer 10 minutes. Cook egg noodles in 6qts of salted water. Serve meatballs and sauce over egg noodles.

Per Serving: 418 Calories; 7g Fat; 13g Protein; 59g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 400mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.