Source: dLife

Tasty pork and beef meatballs served over egg noodles with a wine/sour cream gravy.

Servings

0.5 lb ground pork (lean)
0.5 lb extra lean ground beef (5% fat)
0.25 cup bread crumbs
1.5 tbsp chopped parsley , fresh
0.25 tsp salt
1 tsp Mustard, prepared, original English, Colman's
0.5 tsp Worcestershire sauce
1 egg whites , lightly beaten
1 cooking spray
2 medium garlic cloves , minced
1 cup white wine (Riesling or other slightly sweet white wine)
0.5 cup Sour Cream, nonfat
0.25 tsp black pepper
1 cup Pasta, egg, unenriched, cooked

1 Mix together the pork, ground beef, bread crumbs, parsley, salt, mustard, Worcestershire sauce, and egg white. Shape mix into 24 meatballs.
2 Place a nonstick skillet over medium heat and coat with cooking spray.
3 When skillet is hot, add the meatballs and cook for 10 minutes until browned. Set aside.
4 Sauté the garlic in skillet for 30 seconds, mix in the wine and bring to a boil for 1 minute.
5 Return the meatballs to the skillet and cook for 5 minutes covered.
6 Use a slotted spoon to remove meatballs from skillet.
7 Mix the sour cream and pepper into the wine mixture in skillet to form sauce. Serve the meatballs and sauce over egg noodles.