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Add a photoServings: 6
Ingredients
- 2 Tbsp. Cornstarch
- 3/4 tsp Salt (optional)
- 1/2 tsp Nutmeg
- 2 lrg egg whites
- 3/4 c. Skim lowfat milk
- 1 lb Very lean grnd beef
- 2/3 c. Cream of mushroom soup
Directions
- Place first 4 ingredients and 1/4 c. lowfat milk in mixer bowl and mix at low speed to blend well. Add in beef to mixer bowl and mix at low speed to blend well. Shape 18 meatballs using about 1 1/2 Tbsp. mix per meatball. (The mix will be soft.) Place in a 9 x 13 pan which has been lined with aluminum foil or possibly sprayed with cooking spray. Bake 30 min at 375F. Remove from pan while still warm and place in a 1 1/2 qt casserole. Mix soup and remaining 1/2 c. lowfat milk well and pour over meatballs. Cover and bake at 350F for 30 min. Serve 3 meatballs per serving with a little of the sauce. 1 serving = 1 vegetable, 2 lean
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 120 | 56% |
| Total Fat 13.34g | 17% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.71g | |
| Cholesterol 52mg | 17% |
| Sodium 545mg | 23% |
| Potassium 306mg | 9% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.03g | 1% |
| Protein 16.72g | 27% |
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