| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Meats | 6 | Servings | |
INGREDIENTS
| cu lean gr.d rd., 15% fat | ||
| 1 | cu prepared bread crumbs | |
| ts salt | ||
| 1 | cu buttermilk | |
| 3 | cu instant rice | |
| ts diet margarine | ||
| cu water | ||
| 1 | ts arrowroot |
INSTRUCTIONS
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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