Preparation Time: 30 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, small stainless Mixing Bowl, Large Skillet, medium stainless Mixing Bowl
- 1 pound (460 g) ground beef
- 2/3 cup (160 ml) evaporated milk
- ¼ cup (60 ml) ketchup
- 1 tablespoon fresh parsley, chopped (or dried)
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1 10 ½ ounce (300 g) can cream of chicken soup
- ½ cup Swiss cheese, shredded #2 blade
- 3 drops Crystal hot sauce, or Tabasco
In a large mixing bowl, combine beef, ½ cup evaporated milk, ketchup, parsley, mustard, and pepper. Shape into 16 meatballs, about 1 ½ -inch (4 cm) in diameter.
Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the meatballs in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan and brown on other side until meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until meatballs are browned on all sides.
While the meatballs are browning, in a medium mixing bowl, combine soup, cheese, 1/3 cup evaporated milk, water, and hot sauce. Drain excess grease from skillet, and add soup mixture to meatballs. Reduce the heat to low and simmer 15 minutes.
To Serve: Spoon Spicy Meatballs and sauce over egg noodles or rice, or serve as and appetizer.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 302; Fat Grams 18; Carbohydrate Grams 11; Protein Grams 22; Cholesterol mg 70; Sodium mg 650.
THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 18; Sodium Points 28; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 7.