Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 24 (1-inch) balls; set meatballs aside. Coat a large nonstick skillet with cooking spray; add 1 tablespoon margarine, and place the skillet over medium heat until margarine melts. Add meatballs; cook 8 minutes or until browned, turning frequently. Remove the meatballs from skillet; set aside, and keep warm. Wipe drippings from pan with a paper towel. Place flour in skillet. Gradually add beef broth, stirring with a wire whisk until blended. Cook over medium heat for 3 minutes or until slightly thickened, stirring constantly. Remove from heat, and stir in sour cream. Return the meatballs to skillet, and cook for 3 minutes or until thoroughly heated. Yield: 4 servings (serving size: 6 meatballs and 7 tablespoons sauce). Per serving: 409 Calories; 25g Fat (56% calories from fat); 29g Protein; 16g Carbohydrate; 82mg Cholesterol; 1407mg Sodium Serving Ideas : Serve over rice or noodles. NOTES : In January I got really ambitious about cooking light and have lost 15 pounds so far. My mothers original stroganoff recipe used lots of heavy cream, but I cut the fat by substituting skim milk and nonfat sour cream. ~- Ellen M. Brown, Upper Arlington, Ohio. Recipe by: Cooking Light, October 1994, page 136 Posted to MC-Recipe Digest V1 #394 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79.6mg||24 %|
|Sodium 236.7mg||8 %|
|Potassium 495.6mg||13 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 13.8g|
|Protein 24.4g||35 %|
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Calories per serving: 321
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