German Meatballs

So I think I liked this a little more the second day. The sauce was thicker. But it was really good. I don't know if it is authentic or not, since I have never had German Meatballs.

D said it was easy. We had with Egg Noodles and Broccoli. Would have again.

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)
COURSE: Main Dishes

Ingredients
1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs (used stuffing because I forgot to buy 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 (used cooking wine since we don't drink wine)
1/2 cup nonfat sour cream
1/4 teaspoon pepper

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

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.

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.

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.


Nutritional Information
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

Cooking Light JANUARY 1995