Norwegian meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| ¾ | teaspoon | Salt (optional) |
| ½ | teaspoon | Nutmeg |
| 2 | Lg egg whites | |
| ¾ | cup | Skim milk |
| 1 | pounds | Very lean ground beef |
| ⅔ | cup | Cream of mushroom soup |
Directions
Place first 4 ingredients and ¼ cup milk in mixer bowl and mix at low speed to blend well. Add beef to mixer bowl and mix at low speed to blend well. Shape 18 meatballs using about 1½ tablespoons mix per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that has been lined with aluminum foil or sprayed with cooking spray. Bake 30 minutes at 375F.
Remove from pan while still hot and place in a 1 ½ quart casserole. Mix soup and remaining ½ cup milk well and pour over meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs per serving with a little of the sauce. 1 serving = 1 vegetable, 2 lean meat calories = 148
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