German Meatballs

This is from Cooking Light, 1995. The description there says: The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest. Some of the reviews from the other site say this: Substituted Old Bay Seasoning for the salt, doubled the mustard, and used Panko Japanese Bread Crumbs. The Riesling is absolutely essential; don't substitute other wines. The light fruity pear and apple tones of a good Calif. or Washington Riesling is what makes this dish. The sauce was a bit runny, but 1 tsp. of cornstarch thickened it nicely. Prep and cooking times are approximate. Have not tried this yet, posted for ZWT 2010.

• Ready In: 30 mins
• Serves: 4
• Yields: 6 meatballs

Ingredients

• 1⁄2 lb  ground round
• 1⁄2 lb  ground lean pork
• 1⁄4 cup  dry breadcrumbs
• 1 1⁄2 tablespoons  chopped fresh parsley
• 1⁄4 teaspoon salt
• 1  teaspoon prepared mustard
• 1⁄2 teaspoon Worcestershire sauce
• 1  egg white, lightly beaten
•  vegetable oil cooking spray
• 2  garlic cloves, minced
• 1  cup riesling wine or 1  cup  other slightly  sweet white wine
• 1⁄2 cup nonfat sour cream
• 1⁄4 teaspoon pepper

Directions

1. Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
4. Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute.
5. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
6. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm.
7. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs and serve.