• 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 lean ground beef
• 2 tsp. vegetable oil
• 2/3 cup plus 4 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.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 229, fat 12.7g, 52% calories from fat, cholesterol 76mg, protein 19.2g, carbohydrates 7.6g, fiber 0.5g, sugar 2.7g, sodium 321mg, diet points 6.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 0.3, Lean meat: 2.3, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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