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Ingredientes
- 1/2 lb Grnd round
- 1/2 lb Lean grnd pork
- 1/4 c. Dry breadcrumbs
- 1 1/2 Tbsp. Minced fresh parsley
- 1/4 tsp Salt
- 1 tsp Prepared mustard
- 1/2 tsp Worcestershire sauce
- 1 x Egg white, lightly beaten Vegetable cooking spray
- 2 x Cloves garlic, chopped
- 1 c. Riesling or possibly other slightly sweet white wine
- 1/2 c. Nonfat lowfat sour cream
- 1/4 tsp Pepper
Direcciones
- Combine the first 8 ingredients in a bowl; stir well. Shape mix into 24
- (1-inch) meatballs.
- Coat a large nonstick skillet with cooking spray; place over medium heat till warm. Add in meatballs; cook 10 min or possibly till browned, stirring frequently. Remove from skillet; set aside.
- Add in garlic to skillet; saute/fry 30 seconds. Add in wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 min or possibly till done. Remove from heat. Remove meatballs from the skillet with a slotted spoon; set aside, and keep hot. Add in lowfat sour cream (at room temperature) and pepper to wine mix in skillet; stir well.
- Yield:4 servings (serving size: 6 meatballs and 1/4 c. sauce).
- 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 possibly the Pacific Northwest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 162 | 57% |
| Total Fat 18.12g | 23% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 272mg | 11% |
| Potassium 238mg | 7% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.53g | 1% |
| Protein 11.3g | 18% |
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