Makes 6 servings

Ingredients:

• 2 pounds lean ground beef
• 1/2 cup fine, dry bread crumbs
•  1 large egg, slightly beaten
• 1/4 cup onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
•  1 clove garlic, minced
•  1 tablespoon vegetable oil
•  1 cup water
• 3 tablespoons lemon juice
•  1 teaspoon cold water
•  1 teaspoon cornstarch
• 1 tablespoon fresh parsley leaves, chopped
  

Directions: Mix ground beef, bread crumbs, egg, onion, garlic powder and pepper in medium bowl. Using moistened hands, use mixture to form 18 meatballs. In a pan just large enough to hold the meatballs in one layer, pan fry the garlic and oil over medium low heat for 5 minutes. Add the water and lemon juice and bring to a boil. Add the meatballs and cover.

Reduce heat to a gentle simmer and cook for 30 minutes. Transfer the meatballs with a slotted spoon and keep them warm. In a small bowl, stir together 1 teaspoon cold water and the cornstarch. Stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the pan from the heat and mix in parsley, stirring until the sauce in thoroughly combined. Return the meatballs to the pan and cook the mixture over low heat for 1 minute, stirring constantly.
 
Nutrient Analysis (Per Serving - 3 meatballs): Calories: 358kcals; Protein: 30g; Carbohydrates: 3g; Total Fat: 23g; Sat. Fat: 6.9g; Cholesterol: 135mg; Phosphorus: 151mg; Sodium: 89mg; Fiber: 0g; Calcium: 15mg; Potassium: 301mg/7.7mEq
 
This recipe is designed for chronic kidney disease (CKD) patients.
 
This recipe originally appeared in the Kidney Friendly Comfort Foods: A Collection of Recipes for Eating Well with Chronic Kidney Disease cookbook.

This article originally appeared in the January 2009 issue of AAKP Diet Tips & Bits.