German Meatballs Recipe
Father's Day Recipes
German Meatballs 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 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. |