Ingredients
- 2 tablespoons Cornstarch
- 3/4 teaspoon Salt (optional)
- 1/2 teaspoon Nutmeg
- 2 lrg egg whites
- 3/4 cup Skim milk
- 1 pound Very lean ground beef
- 2/3 cup Cream of mushroom soup
Make it step by step
- Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at low speed to blend well. Add beef to mixer bowl and mix at low speed to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that has been lined with aluminum foil or sprayed with cooking spray. Bake 30 minutes at 375F. Remove from pan while still hot and place in a 1 1/2 quart casserole. Mix soup and remaining 1/2 cup milk well and pour over meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs per serving with a little of the sauce. 1
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.