Created with Sketch.
Find a Meeting
Community Posted Recipe
Posted on 11/1/2011 by
I adapted this from a recipe I saw on Food Network in the 90's. The original was made with lots of butter and heavy cream.
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
Save to my Profile
IMPORTANT: You should only swap recipes that are your own and not someone else’s. For more information, please review our
Terms and Conditions
Community Recipe Swap Official Rules
This recipe cannot be posted due to an inappropriate word. Please
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
Read All Reviews
1 pound(s) uncooked 93% lean ground beef
1/4 cup(s) Egg Beaters Egg substitute
2 Tbsp fat free skim milk
1 Tbsp regular butter
1 tsp canola oil
2 Tbsp all-purpose flour
1 1/2 cup(s) fat-free beef broth
4 Tbsp half-and-half cream
1/4 tsp ground cardamom, divided
1/4 tsp ground allspice, divided
1 cup(s) uncooked onion(s), divided -1/4c finely diced; the rest in ribbons
1/2 tsp table salt, divided
1/4 tsp white pepper, divided
4 slice(s) Sara Lee Delightful 100% whole wheat, pulsed in the food processor into crumbs
Buy these ingredients
Add to cart
Delivery straight to your door
Powered by POPCART
Mix together the meat, egg substitute, milk, breadcrumbs, and half the salt, white pepper, allspice, and cardamom and 1/4 cup of the onions. (For the onions, I cut a large onion into strips, and I finely dice about 1/4 cup worth and save the rest for the sauce.) Roll into mini meatballs. I use a cookie scoop, and I get about 35 meatballs. It's okay if yours are a little larger or smaller. In a large skillet over medium heat, melt the butter with the canola oil. Brown the meatballs on all sides. Add the flour and then the broth along with the remaining onions and the other half of the spices. Cover and simmer for about 10-15 minutes or until the onions are tender. Add the half and half and heat through. Divide into 5 servings and serve with your choice of pasta (I like the whole wheat egg noodles).
Rate and review this recipe
You can access thousands of recipes by subscribing to WeightWatchers.com.
SORT REVIEWS BY:
This recipe has not yet been reviewed.
READ MORE COMMENTS
BACK TO TOP
READ MORE COMMENTS
Terms & Conditions
Notice of Privacy Practices
| For subscribers only:
WEIGHT WATCHERS Is the registered trademark of Weight Watchers International, Inc. SmartPoints and FitPoints are trademarks of Weight Watchers International, Inc.
© 2016 Weight Watchers International, Inc. All rights reserved.