Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Lean Grd round; (15% fat) |
1 \N | Onion; minced fine |
1 \N | Egg |
1 teaspoon | Lemon peel; grated fine |
¼ teaspoon | Pepper; |
½ teaspoon | Salt; |
1 tablespoon | Parsley flakes; dried |
8 ounces | Raw potato; coarsely grated |
2½ cup | Water |
4 \N | Beef bouillion cubes; |
1 teaspoon | Caraway seeds; |
1 tablespoon | Water; |
Mix first egiht ingredients; form into 16 meatballs. Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes. Remove meatballs from broth; stir arrowroot and caraway seeds into 1 tb water; stir into garish with parsley with parsley, if desired. (Stove remain gravy in tightly covered in refrigerator for later use) Food Exchange per serving: ¼ STARCH/BREAD EXCHANGE + 2 LEAN MEAT EXCHANGES + 1 FAT EXCHANGE CAL: 182 Source: Recipes for Diabetics by Billie Little ( 1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master