Recipe for German Meatballs 2


1/2 lb ground round
1/2 lb lean ground pork
1/4 cup dry breadcrumbs
1 1/2 tablespoon chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon worcestershire sauce
2 each cloves garlic, minced
1 cup reisling or other slightly sweet wh; ite wine
1/2 cup nonfat sour cream, at room temperat; ure
1/4 teaspoon ground pepper
1 egg white, lightly beaten
1 vegetable cooking spray


Combine the ground round, ground pork, breadcrumbs, parsley, salt, mustard, Worcestershire sauce and egg white in a bowl and stir well. Shape the mixture into 24 1-inch meatballs. Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot. Add the meatballs and cook, stirring frequently, for 10 minutes or until browned. Remove the meatballs from the skillet and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the wine and bring to a boil over medium heat; cook for 1 minute. Return the meatballs to the skillet , cover, and cook for 5 minutes or until done. Remove from the heat. Use a slotted spoon to remove the meatballs from the skillet; set aside and keep warm. Add the sour cream and pepper to the wine mixture in the skillet and stir well. Spoon the sauce over the meatballs and serve. Makes 4

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