Meatballs with caraway seeds
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lean Grd round; (15% fat) |
| 1 | Onion; minced fine | |
| 1 | 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 | Beef bouillion cubes; | |
| 1 | teaspoon | Caraway seeds; |
| 1 | tablespoon | Water; |
Directions
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