| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Grains |
|
Diabetic, Main dish, Meats, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Lean Grd round, 15% fat |
| 1 |
|
Onion, minced fine |
| 1 |
|
Egg |
| 1 |
t |
Lemon peel, grated fine |
| 1/4 |
t |
Pepper |
| 1/2 |
t |
Salt |
| 1 |
T |
Parsley flakes, dried |
| 8 |
oz |
Raw potato, coarsely grated |
| 2 1/2 |
c |
Water |
| 4 |
|
Beef bouillion cubes |
| 1 |
t |
Caraway seeds |
| 1 |
T |
Water |
INSTRUCTIONS
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: 1/4
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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