Source: dLife

Worcestershire and mustard give these meatballs a delicate and subtle flavor that marries nicely with the wine sauce.

Servings

0.5 lb extra lean ground beef (5% fat)
0.5 lb ground pork
0.25 cup bread crumbs
1.5 tbsp chopped parsley
0.25 tsp salt
1 tsp prepared yellow mustard
0.5 tsp Worcestershire sauce
1 egg whites , lightly beaten
1 cooking spray
2 medium garlic cloves , minced
1 cup white wine (Reisling or other sweet white wine)
0.5 cup Sour Cream, nonfat , at room temperature
0.25 tsp black pepper

1 Mix together ground round, ground pork, breadcrumbs, parsley, salt, mustard, Worcestershire, and egg; be sure to fully combine. Form meat into 24 1-inch spheres.
2 Grease a nonstick pan with cooking spray and heat over medium heat. Arrange meatballs in pan and cook until brown on all sides, about 10 minutes. Take meatballs out of pan and let rest.
3 In same skillet, cook garlic for 30 seconds. Pour in wine and let boil over medium heat for 1 minute. Place the meatballs back in pan, place lid on pan, and cook 5 minutes; meatballs should be cooked through when finished. Take pan off of heat.
4 Take meatballs out of pan and place on a serving platter; leave liquid in pan. Spoon sour cream and pepper into wine sauce and whisk well. Serve sauce over meatballs or on the side.

This sauce also works well with ground duck or turkey meat.