Ingredients
- 1 pound ground sirloin
- ½ cup soft white breadcrumbs
- 1 Tbsp butter, melted Vegetable cooking spray
- 2 tsps minced fresh onion
- 1 tsp salt
- Dash of pepper
- Dash of ground cloves
- Dash of ground nutmeg
- 6 Tbsps skim milk
- Vegetable cooking spray
- 1 Tbsp butter
- 2 Tbsps all-purpose flour
- 1 (13-3/4 oz) can no-salt-added beef broth
- 1/2 cup nonfat sour cream alternative
Preparation
Step 1
Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 24 (1-inch) balls; set meatballs aside.
Coat a large nonstick skillet with cooking spray; adds 1 tablespoon butter and place the skillet over medium heat until butter melts. Add meatballs; cook 8 minutes or until browned, turning frequently. Remove the meatballs from skillet; set aside and keep warm. Wipe drippings from pan with a paper towel.
Place flour in skillet. Gradually add beef broth, stirring with a wire whisk until blended. Cook over medium heat for 3 minutes or until slightly thickened, stirring constantly. Remove from heat, and stir in sour cream. Return the meatballs to skillet and cook for 3 minutes or until thoroughly heated. Serve over rice or noodles.
4 servings