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German Meatballs with Wine Sauce
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 344.0
Total Carbs 10.2 g
Dietary Fiber 0.4 g
Sugars 2.9 g
Total Fat 16.4 g
Saturated Fat 5.8 g
Unsaturated Fat 1.5 g
Potassium 263.6 mg
Protein 25.9 g
Sodium 344.4 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 3 Meat , 1/2 Starch , 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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Servings
Ingredients

0 1/2 lb  extra lean ground beef (5% fat)
0 1/2 lb  ground pork
0 1/4 cup  bread crumbs
1 1/2 tbsp  chopped parsley
0 1/4 tsp  salt
1 tsp  prepared yellow mustard
0 1/2 tsp  Worcestershire sauce
1 each  egg whites
1 each  cooking spray
2 each  medium garlic cloves
1 cup  white wine
0 1/2 cup  Sour Cream, nonfat
0 1/4 tsp  black pepper
Directions
  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.

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