Side Pannel
German Meatballs
Ingredients List
- 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
Directions
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.
(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.
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