Swedish Meatball Fondue

See related blog post for picture tutorial and the story of how this dish was (accidentally!) created…

Combine egg whites, milk, bread crumbs, onion, 1 teaspoon of salt, nutmeg, pepper, and ground beef. Mix thoroughly and pour into a 3-4 quart slow cooker. In a separate bowl, combine 1 cup beef broth and melted butter; pour over meat. Cover slow cooker and cook on low 7-8 hours.

At the 7 or 8 hour mark, combine flour, half and half, dill seed, the rest of the beef broth, and salt to taste. Pour over the cooked meatball mixture and stir. Cover slow cooker and cook on high for 10-15 minutes, or until sauce thickens. Serve with cubed bread. Serves 15.

Nutrition (calculated with skim milk, 90/10 beef, and Smart Balance margarine): 144 cal, 6g fat, 2g sat fat, 0g trans fat, 29mg cholesterol, 347mg sodium, 10g carbs, 0g fiber, 2g sugars, 11g protein, 3% vit. A, 1% vit. C, 5% calcium, 9% iron.