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  • German Meatballs

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    German Meatballs
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

    1. Combine the first 8 ingredients in a bowl; stir well. Shape mix into 24
    2. (1-inch) meatballs.
    3. 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.
    4. 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.
    5. Yield:4 servings (serving size: 6 meatballs and 1/4 c. sauce).
    6. Serving Ideas : Spoon sauce over meatballs.
    7. 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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