• ingredients
  • 2 cup lean ground round (15% fat)
  • 1 tbsp salt
  • 3/4 cup instant rice
  • 1 cup water
  • directions
  • 1/4 cup prepared bread crumbs
  • 1 1/2 cup buttermilk
  • 1 tbsp diet margarine
  • 1/2 tbsp arrowroot


Mix beef, crumbs, salt, ½-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

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