| 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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