Norwegian Meatballs
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornstarch
|
|
| ¾ | teaspoon |
salt
optional |
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | large |
egg whites
|
|
| ¾ | cup |
milk, skim
|
|
| 1 | pound |
ground beef, lean
|
|
| ⅔ | cup |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornstarch
|
|
| 3.8 | ml |
salt
optional |
|
| 2.5 | ml |
nutmeg
|
|
| 2 | large |
egg whites
|
|
| 177 | ml |
milk, skim
|
|
| 453.6 | g |
ground beef, lean
|
|
| 158 | ml |
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.
Place in a 9 x 13 pan that has been lined with aluminum foil or sprayed with cooking spray.
Bake 30 minutes at 375℉ (190℃).
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℉ (180℃) for 30 minutes.
