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German Meatballs

Source of Recipe

Cooking Light, Jan/Feb 1995, page 79


List of 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 cloves garlic -- minced
1 cup Riesling or
other slightly sweet white wine
1/2 cup nonfat sour cream
1/4 teaspoon pepper



Recipe

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; saute 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. Yield: 4 servings.