Meatballs with Caraway Seeds

Ready in 1h

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1 ts Lemon peel; grated fine
2 1/2 c Water
1 Onion; minced fine
4 Beef bouillion cubes;
2 c Lean Grd round; (15% fat)
1/4 ts Pepper;
8 oz Raw potato; coarsely grated
1 tb Water;
1/2 ts Salt;
1 ts Caraway seeds;
1 Egg
1 tb Parsley flakes; dried

Original recipe makes 8 Servings



Mix first egiht ingredients; form into 16 meatballs. Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes. Remove meatballs from broth; stir arrowroot and caraway seeds into 1 tb water; stir into garish with parsley with parsley, if desired. (Stove remain gravy in tightly covered in refrigerator for later use) Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE + 2 LEAN MEAT EXCHANGES + 1 FAT EXCHANGE CAL: 182 Source: Recipes for Diabetics by Billie Little ( 1985 version) Brought to you and yours via Nancy OBrion and her Meal-Master File

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