• 1 lb. lean ground pork
• 1/2 cup soft breadcrumbs
• 1 egg, beaten
• 2 Tbs. vegetable oil
• 1/2 lb. fresh mushrooms, cut into quarters
• 1 small onion, chopped
• 1 Tbs. all purpose flour
• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 cup sour cream
• 1/2 lb. wide egg noodles
• 2 Tbs. parsley (optional)

Combine first 3 ingredients and salt and pepper to taste in a bowl and mix well. Shape into 12 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs until evenly browned. Remove from skillet and set aside. Pour off pan drippings, reserving 2 Tbs. in skillet. Sauté mushrooms and onion in drippings about 3 minutes, until tender. Add flour and cook 1-2 minutes, stirring until thickened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Meanwhile, cook noodles in a large pan of boiling water 8-10 minutes, or until al dente. Drain. Remove meatball mixture from heat and stir in sour cream. Serve over hot cooked noodles. Sprinkle with parsley, if desired.

Per serving: calories 585, fat 23.6g, 38% calories from fat, cholesterol 183mg, protein 36.5g, carbohydrates 51.8g, fiber 3.3g, sugar 4.8g, sodium 139mg, diet points 13.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.1, Fruit: 0.0, Bread: 3.0, Lean meat: 3.1, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Chardonnay, or Cabernet Sauvignon.