German Meatballs

• 1/2 pound ground round
• 1/2 pound lean ground 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 cooking spray
• 2 garlic cloves, minced
• 1 cup Riesling or other slightly sweet white wine
• 1/2 cup nonfat sour cream
• 1/4 teaspoon pepper

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. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
3. Add garlic to skillet; saute 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
4. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.

ground round, lean ground pork, breadcrumbs, parsley, salt, mustard, worcestershire sauce, egg, vegetable cooking spray, garlic, white wine, nonfat sour cream, pepper

Taken from www.myrecipes.com/recipe/german-meatballs (may not work)