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)

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

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 (27% from fat)

Fat:

6.8g (sat 2.3g,mono 2.9g,poly 0.7g)

Protein:

29.4g

Carbohydrate:

8.4g

Fiber:

0.4g

Cholesterol:

68mg

Iron:

2.3mg

Sodium:

321mg

Calcium:

25mg