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German Meatballs

Yield 4 servings (serving size: 6 meatballs and 1/4 cup sauce)
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.

Ingredients

  • 1/2 pound ground round
  • 1/2 pound lean ground pork
  • 1/4 cup dry breadcrumbs
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg white, lightly beaten
  • Vegetable cooking spray
  • 2 garlic cloves, minced
  • 1 cup Riesling or other slightly sweet white wine
  • 1/2 cup nonfat sour cream
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 224
  • caloriesfromfat 27 %
  • fat 6.8 g
  • satfat 2.3 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 29.4 g
  • carbohydrate 8.4 g
  • fiber 0.4 g
  • cholesterol 68 mg
  • iron 2.3 mg
  • sodium 321 mg
  • calcium 25 mg

How to Make It

  1. Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.

  2. 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.

  3. Add garlic to skillet; sauté 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.

  4. 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. Spoon sauce over meatballs.