| 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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