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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.
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1 pound(s) uncooked 93% lean ground beef
1/4 cup(s) Egg Beaters Egg substitute
2 Tbsp fat free 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
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).
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