German Meatballs

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“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:
30mins
SERVES:
4
YIELD:
6 meatballs
UNITS:
US

Ingredients Nutrition

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.

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