German Meatballs

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.

Yield: 4 servings (serving size: 6 meatballs and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 27%
  • Fat: 6.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.4g
  • Carbohydrate: 8.4g
  • Fiber: 0.4g
  • Cholesterol: 68mg
  • Iron: 2.3mg
  • Sodium: 321mg
  • Calcium: 25mg

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

Preparation

  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.
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