| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Grains |
|
Diabetic, Main dish, Vegetables, Meats |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Lean Grd round; (15% fat) |
| 1 |
|
Onion; minced fine |
| 1 |
|
Egg |
| 1 |
ts |
Lemon peel; grated fine |
| 1/4 |
ts |
Pepper; |
| 1/2 |
ts |
Salt; |
| 1 |
tb |
Parsley flakes; dried |
| 8 |
oz |
Raw potato; coarsely grated |
| 2 1/2 |
c |
Water |
| 4 |
|
Beef bouillion cubes; |
| 1 |
ts |
Caraway seeds; |
| 1 |
tb |
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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