Source: dLife

Meatballs with nutmeg and cream of mushroom soup.

Servings

2 tbsp cornstarch
0.75 tsp salt
0.5 tsp ground nutmeg
2 egg whites
0.75 cup fat free milk
1 lb lean ground beef (10% fat)
0.67 cup Soup, cream of mushroom, condensed, canned

1 Preheat oven to 375 degrees.
2 Place the first four ingredients and ¼ cup of the milk into a mixing bowl and mix at low speed. Blend well.
3 Mix in the beef at low speed. Blend well.
4 Shape 18 meatballs using about 1 1/2 tablespoons mix per meatball.
5 Place in a 9 X 13 pan that has been sprayed with cooking spray.
6 Bake for 30 minutes.
7 Remove meatballs from pan while still hot and place in a 1 1/2-quart casserole.
8 Mix together the soup and remaining 1/2 cup of milk, and pour over meatballs.
9 Reduce oven temperature to 350 degrees, cover, and bake for another 30 minutes.

Serving is 3 meatballs and 1/6 of sauce.