Swedish Meatballs with Cream Sauce

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1pound boneless beef round steak, cut into 1-inch strips

1⁄2 pound boneless veal, cut into 1-inch strips

1medium onion, cut into sixths

2slices whole wheat bread, broken into pieces

1 teaspoon salt

1⁄2 teaspoon nutmeg

1⁄4 teaspoon allspice

1⁄4 teaspoon black pepper

1⁄4 cup fat-free egg substitute or 1 egg

1⁄2 cup low-fat milk

Assemble Food Grinder, using fine grinding plate. Attach Food Grinder to mixer. Turn to Speed 4 and grind beef, veal, onion, and bread into bowl placed under grinder. (Return mixture to grinder and grind once or twice more for extra fine meatballs.) Add all remaining ingredients; mix well.

Shape mixture into 1-inch meatballs and arrange in 151⁄2x101⁄2x1-inch baking pans. Bake at 450°F for 15 minutes, or until browned and no longer pink in center.

Cream Sauce

1⁄4 cup drippings from meatballs OR margarine or butter

1⁄4 cup flour

2 cups whole milk

2teaspoons instant beef bouillon granules

1⁄8 teaspoon black pepper

While meatballs are baking, prepare Cream Sauce. Heat drippings or melt margarine in large saucepan. Add flour and stir until bubbly. Gradually stir in all remaining ingredients. Cook over medium-low heat until mixture thickens and just begins to bubble. Pour over Swedish Meatballs.

Serve meatballs as an appetizer or combine with cooked noodles as a main dish.

Yield: 20 appetizer servings (4 meatballs per serving) OR 10 main dish servings (8 meatballs per serving).

Per appetizer serving: About 86 cal, 9 g pro, 5 g carb, 3 g fat, 28 mg chol, 247 mg sod.

Per main dish serving: About 173 cal, 19 g pro, 9 g carb, 6 g fat, 56 mg chol, 494 mg sod.