| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | German | Meats | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Ground round |
| 1/2 | lb | Lean ground pork |
| 1/4 | c | Dry breadcrumbs |
| 1 1/2 | tb | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1 | ts | Prepared mustard |
| 1/2 | ts | Worcestershire sauce |
| 1 | Egg white, lightly beaten | |
| Vegetable cooking spray | ||
| 2 | Cloves garlic, minced | |
| 1 | c | Riesling or other slightly sweet white wine |
| 1/2 | c | Nonfat sour cream |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside. Add garlic to skillet; saute 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Yield: 4 servings (serving size: 6 meatballs and 1/4 cup sauce). Per serving: 407 Calories; 22g Fat (56% calories from fat); 28g Protein; 11g Carbohydrate; 98mg Cholesterol; 351mg Sodium Serving Ideas : Spoon sauce over meatballs. NOTES : The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest. Recipe by: Cooking Light, Jan/Feb 1995, page 79 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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