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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Cooking Light, 1995. The description there says: 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. Some of the reviews from the other site say this: Substituted Old Bay Seasoning for the salt, doubled the mustard, and used Panko Japanese Bread Crumbs. The Riesling is absolutely essential; don't substitute other wines. The light fruity pear and apple tones of a good Calif. or Washington Riesling is what makes this dish. The sauce was a bit runny, but 1 tsp. of cornstarch thickened it nicely. Prep and cooking times are approximate. Ingredients:
1/2 lb ground round |
1/2 lb ground lean 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 oil cooking spray |
2 garlic cloves, minced |
1 cup riesling wine or 1 cup other slightly sweet white wine |
1/2 cup nonfat sour cream |
1/4 teaspoon pepper |
Directions:
1. Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
4. Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute.
5. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
6. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm.
7. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs and serve.
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