German meatballs 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground round |
| ½ | pounds | Lean ground pork |
| ¼ | cup | Dry breadcrumbs |
| 1½ | tablespoon | Chopped fresh parsley |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Prepared mustard |
| ½ | teaspoon | Worcestershire sauce |
| 2 | eaches | Cloves garlic, minced |
| 1 | cup | Reisling or other slightly sweet white wine |
| ½ | cup | Nonfat sour cream, at room temperature |
| ¼ | teaspoon | Ground pepper |
| 1 | Egg white, lightly beaten | |
| Vegetable cooking spray | ||
Directions
Combine the ground round, ground pork, breadcrumbs, parsley, salt, mustard, Worcestershire sauce and egg white in a bowl and stir well.
Shape the mixture into 24 1-inch meatballs. Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot. Add the meatballs and cook, stirring frequently, for 10 minutes or until browned. Remove the meatballs from the skillet and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the wine and bring to a boil over medium heat; cook for 1 minute.
Return the meatballs to the skillet , cover, and cook for 5 minutes or until done. Remove from the heat. Use a slotted spoon to remove the meatballs from the skillet; set aside and keep warm. Add the sour cream and pepper to the wine mixture in the skillet and stir well. Spoon the sauce over the meatballs and serve. Makes 4 servings (6 meatballs and ¼ cup of sauce). Calories 224 (27% from Fat); Protein 29⅖ g; Fat 6/8 g (Sat 2.3 g, Mono 2.9 g, Poly 0.7 g); Carbohydrate 8⅖ g; Fiber ⅖ g; Cholesterol 68 mg; Iron 2.3 mg; Sodium 321 mg; Calcium 25 mg. [Spirited Encounters; Recipes by Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-06-95