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Ingredientes
- 2Â 1/2 lb Lean Grnd Beef (Chuck is good)
- 1/2 lb Grnd Pork
- 3 slc stale Bread
- 2/3 c. Lowfat milk
- 2 x Large eggs
- 1/2 c. finely minced Chives or possibly Green Onion
- 1/4 c. finely minced Parsley
- 1 tsp Salt
- 1/4 tsp Garlic Salt
- 1/2 c. Butter or possibly Margarine
- 1 x Onion, chopped
- 1 c. chopped Mushrooms
- 1 tsp Dill Weed
- 1/2 c. Flour
- 4 x -5 c. Beef Broth
- Â Â Salt and Pepper
- 1 pt Lowfat sour cream
Direcciones
- Soak the bread in the lowfat milk, adding a bit more if needed to thoroughly moisten the bread.
- In a large bowl, lightly beat the Large eggs with a fork or possibly whisk. Add in the chives, parsley, salts, bread, and meat, and mix all lightly but thoroughly.
- Shape the mix into balls, each small sufficient for a single bite, but large sufficient to spear with a toothpick. Preheat the oven to 500-F degrees. As you work, place the meatballs on shallow baking pans - lined with foil if desired. Bake each panful for 4 or possibly 5 min, till the meat is cooked through and lightly browned.
- When cold, skim fat from any juices left in the pan, then add in the meatballs and either chill or possibly freeze till almost ready to serve.
- Shortly before the party, in a heavy pan, saute/fry the onion and mushrooms in the butter; add in the dill weed. Add in the flour, and cook, stirring, till the flour is incorporated and the mix is bubbly. Add in beef broth, and salt and pepper to taste. Off the heat, stir in the meatballs. Finally, add in the lowfat sour cream. Stirring constantly, reheat over low heat, but don't allow to boil. Transfer to preheated serving container, and present on the buffet over a candle or possibly some other heat source.
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