German Meatballs 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground round,
1 cup: Reisling or other slightly,
1/2 lbs: Lean ground pork,
-sweet white wine,
1/4 cup: Dry breadcrumbs,
1/2 cup: Nonfat sour cream, at room
1 1/2 T: Chopped fresh parsley,
-temperature,
1/4 t: Salt,
1/4 t: Ground pepper,
1 t: Prepared mustard,
1: Egg white, lightly beaten
1/2 t: Worcestershire sauce,
Vegetable cooking spray,
2 each: Cloves garlic, minced
Directions:
Combine the ground round, ground pork, breadcrumbs, parsley, salt,
mustard, Worcestershire sauce and egg white in a bowl and stir well.
Shape the mixture into 24 1-inch meatballs. Coat a large nonstick
skillet with vegetable cooking spray and place over medium heat until
hot. Add the meatballs and cook, stirring frequently, for 10 minutes
or until browned. Remove the meatballs from the skillet and set
aside. Add the garlic to the skillet and saute for 30 seconds. Add
the wine and bring to a boil over medium heat; cook for 1 minute.
Return the meatballs to the skillet , cover, and cook for 5 minutes
or until done. Remove from the heat. Use a slotted spoon to remove
the meatballs from the skillet; set aside and keep warm. Add the
sour cream and pepper to the wine mixture in the skillet and stir
well. Spoon the sauce over the meatballs and serve. Makes 4 servings
(6 meatballs and 1/4 cup of sauce). Calories 224 (27% from Fat);
Protein 29.4 g; Fat 6/8 g (Sat 2.3 g, Mono 2.9 g, Poly 0.7 g);
Carbohydrate 8.4 g; Fiber 0.4 g; Cholesterol 68 mg; Iron 2.3 mg;
Sodium 321 mg; Calcium 25 mg. [Spirited Encounters; Recipes by Linda
Romanelli Leahy] [Cooking Light; January/February 1995] Posted by
Fred Peters.
Submitted By FRED PETERS On 01-06-95
Source from luhu.jp
mustard, Worcestershire sauce and egg white in a bowl and stir well.
Shape the mixture into 24 1-inch meatballs. Coat a large nonstick
skillet with vegetable cooking spray and place over medium heat until
hot. Add the meatballs and cook, stirring frequently, for 10 minutes
or until browned. Remove the meatballs from the skillet and set
aside. Add the garlic to the skillet and saute for 30 seconds. Add
the wine and bring to a boil over medium heat; cook for 1 minute.
Return the meatballs to the skillet , cover, and cook for 5 minutes
or until done. Remove from the heat. Use a slotted spoon to remove
the meatballs from the skillet; set aside and keep warm. Add the
sour cream and pepper to the wine mixture in the skillet and stir
well. Spoon the sauce over the meatballs and serve. Makes 4 servings
(6 meatballs and 1/4 cup of sauce). Calories 224 (27% from Fat);
Protein 29.4 g; Fat 6/8 g (Sat 2.3 g, Mono 2.9 g, Poly 0.7 g);
Carbohydrate 8.4 g; Fiber 0.4 g; Cholesterol 68 mg; Iron 2.3 mg;
Sodium 321 mg; Calcium 25 mg. [Spirited Encounters; Recipes by Linda
Romanelli Leahy] [Cooking Light; January/February 1995] Posted by
Fred Peters.
Submitted By FRED PETERS On 01-06-95
Source from luhu.jp