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Norwegian Meatballs
Source: dLife

Meatballs with nutmeg and cream of mushroom soup.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 200.8
Total Carbs 6.1 g
Dietary Fiber 0.5 g
Sugars 1.9 g
Total Fat 10.0 g
Saturated Fat 3.9 g
Unsaturated Fat 0.3 g
Potassium 311.1 mg
Protein 19.7 g
Sodium 575.5 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Meat , 1/2 Milk , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  cornstarch
0 3/4 tsp  salt
0 1/2 tsp  ground nutmeg
2 each  egg whites
0 3/4 cup  fat free milk
1 lb  lean ground beef (10% fat)
0.6667 cup  Soup, cream of mushroom, condensed, canned
  1. Preheat oven to 375 degrees.
  2. Place the first four ingredients and ΒΌ 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.

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