Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Lean ground round (15% fat) 3/4 c Instant rice
1/4 c Prepared bread crumbs 1 ts Diet margarine
1 ts Salt 1 c Water
1 1/2 c Buttermilk 1/2 ts Arrowroot

Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice. Shape into two dozen
meatballs (about 1" thick). In large skillet, brown meatballs in margarine
on all sides; pour water over; cover tightly. Boil until rice is tender and
meat is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup
buttermilk with arrowroot to form smooth paste; stir into liquid remaining
in skillet. Stirring constantly, cook until gravy is thick (do not boil).
Return meatballs to pan and gently heat. Serve with gravy. Food Exchange
per serving: 1 LEAN-MEAT EXCHANGE (2 MEATBALLS) + 1/2 BREAD EXCHANGE; + 1/4
NONFAT MILK EXCHANGE; + 1/2 FAT EXCHANGE; CAL: 135 Source: Recipes for
Diabetics by Billie Little Brought to you and yours via Nancy O'Brion and
her Meal-Master

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