|Ground sirloin||1 Pound|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Skim milk||6 Tablespoon|
|Reduced calorie stick margarine||1 Tablespoon, melted|
|Minced onion||2 Teaspoon|
|Ground nutmeg||1 Dash|
|Ground cloves||1 Dash|
|Reduced calorie stick margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|No salt beef broth||14 1⁄4 Can (142.5 oz)|
|Fat free sour cream||1⁄2 Cup (8 tbs)|
Combine first 9 ingredients in a bowl; stir well.
Shape mixture into 24 (1 inch) balls.
Melt 1 tablespoon margarine in a large non stick skillet coated with cooking spray over medium heat.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove meatballs from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Place flour in skillet.
Gradually add beef broth, stirring with a whisk until blended.
Place over medium heat, and cook 3 minutes or until slightly thick, stirring constantly.
Remove from heat; stir in sour cream.
Return meatballs to skillet; cook over medium heat 3 minutes or until meatballs are thoroughly heated (do not boil or sour cream will curdle).
Serve over rice or egg noodles.