Appetizers : Hot appetizers Last Updated: Nov 28th, 2009 - 08:29:53 Meatballs in Creamy Mushroom Sauce By Sandra Woodruff  Printer friendly page Yield: 48 meatballs MEATBALLS 1 1/4 pounds 95% lean ground beef 1/2 cup quick-cooking (1-minute) oats 1 cup finely chopped fresh mushrooms 1 cup finely chopped onions 1 egg white, beaten or 2 tablespoons egg substitute 1 1/2 teaspoons dried parsley 1 1/4 teaspoons beef bouillon granules 1 teaspoon crushed garlic 1/4 teaspoon ground black pepper SAUCE 10 3/4-ounce can reduced-fat and sodium cream of mushroom soup 1/2 cup nonfat or light sour cream 1. Preheat the oven to 350 degrees F. 2. Place all of the meatball ingredients in a large bowl, and mix thoroughly. 3. Coat a large baking sheet with nonstick cooking spray. Shape the meatball mixture into 48 (1-inch) balls, and arrange them in a single layer on the baking sheet. Bake for about 25 minutes or until nicely browned and no longer pink inside. Transfer the meatballs to a chafing dish to keep warm. 4. Place the sauce ingredients in a 1-quart pot and cook, stirring frequently, over medium heat just until heated through. Pour the sauce over the meatballs and toss gently to mix. Serve hot. Nutritional Facts (per 3 meatballs) Calories: 78    Carbohydrates: 6 g    Fiber: 0.6 g   Fat: 2.4 g     Sat. fat: 0.9 g Cholesterol: 18 mg Protein: 9 g   Sodium: 210 mg   Calcium: 15 mg GI rating: low Diabetic exchanges: 1 lean meat, 1/2 carbohydrate © Copyright 2005 by eatsmarttoday.com Top of Page