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
Preparation
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.
