Meatballsdiabetic, main dish, meats 2 cup lean ground round (15% fat) 1/4 cup prepared bread crumbs 1 teaspoon salt 1 1/2 cup buttermilk 3/4 cup instant rice 1 teaspoon diet margarine 1 cup water 1/2 teaspoon arrowroot Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice. Shape into two dozen meatballs (about 1" thick). In large skillet, brown meatballs in margarine on all sides; pour water over; cover tightly. Boil until rice is tender and meat is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup buttermilk with arrowroot to form smooth paste; stir into liquid remaining in skillet. Stirring constantly, cook until gravy is thick (do not boil). Return meatballs to pan and gently heat. Serve with gravy. Food Exchange per serving: 1 LEAN-MEAT EXCHANGE (2 MEATBALLS) + 1/2 BREAD EXCHANGE; + 1/4 NONFAT MILK EXCHANGE; + 1/2 FAT EXCHANGE; CAL: 135 Source: Recipes for Diabetics by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master |
