Meatballs with Caraway Seeds
Source: Recipes for Diabetics by Billie Little; 1985 version
Yield: 16 meatballs; 8 servings

2 cups Lean ground round (15% fat)
1 Onion -- minced fine
1 Egg
1 teaspoon Lemon peel -- grated fine
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 tablespoon Parsley flakes -- dried
8 ounces raw potato -- coarsely grated
2 1/2 cups Water
4 Beef bouillon cubes
1 teaspoon Caraway seeds
1 tablespoon Water

Mix first eight ingredients; form into 16 meatballs.

Bring water to boil; dissolve bouillon cubes in water.

Add meatballs; cover tightly. Gently boil about 30 minutes.

Remove meatballs from broth; stir arrowroot and caraway seeds into 1 tablespoon water; stir into garish with parsley with parsley, if desired.