2 tb Cornstarch 3/4 c Skim milk
3/4 ts Salt (optional) 1 lb Very lean ground beef
1/2 ts Nutmeg 2/3 c Cream of mushroom soup
2 Lg egg whites
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 serving = 1 vegetable, 2
lean meat calories = 148
