Difference between revisions of "Norwegian Meatballs"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ⅔ cup [[cream of mushroom]] soup | * ⅔ cup [[cream of mushroom]] soup | ||
| − | == | + | == Procedures == |
# Place first 4 ingredients and ¼ cup milk in mixer bowl and mix at low speed to blend well. | # 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. | # Add beef to mixer bowl and mix at low speed to blend well. | ||
Latest revision as of 19:46, 26 June 2012
Description
Serve 3 meatballs per serving with a little of the sauce.
Ingredients
- 2 tbsp cornstarch
- ¾ tsp salt (optional)
- ½ tsp nutmeg
- 2 large egg whites
- ¾ cup skim milk
- 1 lbs very lean ground beef
- ⅔ cup cream of mushroom soup
Procedures
- 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 1 ½ 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 375°F.
- Remove from pan while still hot and place in a 1½ quart casserole.
- Mix soup and remaining ½ cup milk well and pour over meatballs.
- Cover and bake at 350°F for 30 minutes.
Nutritional information
1 serving = 1 vegetable, 2 lean meat | calories = 14
