German Meatballs


The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest.

Ingredients

1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
1/2 cup nonfat sour cream
1/4 teaspoon pepper

Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aide.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.

Yield: 4 servings (serving size: 6 meatballs and 1/4 cup sauce).

Cooking Light, January 1995

Notes:

Feb 2014 substituted 17 oz ground turkey, 1 slice Dave's Killer bread, dired parsley, dijon mustard. I used a whole egg but it was too wet! Just use egg white next time. I pan fried the first batch but they were falling apart. I baked the rest on parchment for 30 minutes @ 400℉ then flipped after 10 minutes. Bottoms were a little crispy.


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