Name: German Meatballs
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

Some people will claim that the story of Sodom and Gomorrah never really happened. In other words, they believe it was all make believe. That conclusion unfortunately leads to greater problems because Jesus Christ affirmed Sodom and Gomorrah as a literal place that received a literal destruction. In Luke 17 we read, “It was the same as happened in the days of Lot: they were eating, they were drinking, they were buying, they were selling, they were planting, they were building; but on the day that Lot went out from Sodom it rained fire and brimstone from heaven and destroyed them all. It will be just the same on the day that the Son of Man is revealed” (Lk. 17:28-30; cf. 10:12). Deny this story from Genesis and you will have to deny the omniscience or Jesus Christ. Deny the omniscience of Jesus Christ and you will have to deny the deity of Jesus Christ. Deny the deity of Jesus Christ and you no longer have a Savior!

Randy Smith

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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