| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Beef |
6 |
Servings |
INGREDIENTS
|
2 |
cu lean gr.d rd. (15% fat) |
|
1 |
cu water |
INSTRUCTIONS
1/4 cu prepared bread crumbs
1 ts salt
1 1/2 cu buttermilk
3/4 cu instant rice
1 ts diet margarine
1/2 ts arrowroot
Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice. Shape into two dozen
meatballs (about 1" thick). In large skillet, brown meatballs in margarine
on all sides; pour water over; cover tightly. Boil until rice is tender and
meat is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup
buttermilk with arrowroot to form smooth paste; stir into liquid remaining
in skillet. Stirring constantly, cook until gravy is thick (do not boil).
Return meatballs to pan and gently heat. Serve with gravy.
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