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German Meatballs #3

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  • 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


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 on Jan 28, 1997.