• 1/3 cup fresh breadcrumbs
• 1-1/4 tsp. dried dill
• 3/4 small onion, chopped
• 1 egg
• 1-1/4 tsp. Worcestershire sauce
• 11 ounces ground bison
• 2 tsp. vegetable oil
• 3/4 cup plus 2 Tbs. condensed cream of mushroom soup
• 1/3 cup skim milk
• 1 Tbs. plus 1 tsp. dry sherry

Combine breadcrumbs with 3/4 tsp. dill in a bowl. Stir in next 3 ingredients and salt and pepper to taste. Add meat and mix with hands until well combined. Form mixture into 8 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Cook meatballs 5-7 minutes, turning often, until browned all over. Discard excess fat. Stir in remaining ingredients and dill. Reduce heat to low, cover skillet and simmer about 7 minutes, or until meatballs are cooked through.

Per serving: calories 281, fat 17.4g, 57% calories from fat, cholesterol 112mg, protein 21.8g, carbohydrates 7.5g, fiber 0.5g, sugar 2.7g, sodium 312mg, diet points 7.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 0.3, Lean meat: 2.8, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Merlot, or Sauvignon Blanc.