Title: Norwegian Meatballs
Categories: Diabetic Meat Main
Yield: 6 Servings
| 2 | tb | Cornstarch |
| 3/4 | ts | Salt (optional) |
| 1/2 | ts | Nutmeg |
| 2 | | Lg egg whites |
| 3/4 | c | Skim milk |
| 1 | lb | Very lean ground beef |
| 2/3 | c | Cream of mushroom soup |
Place first 4 ingredients and 1/4 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 1/2 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 1/2 quart casserole. Mix
soup and remaining 1/2 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