Preheat oven to 400°F. Combine Ground Beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and black pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Stir remaining onion soup mix into milk in medium bowl; set aside.
Generously spray broiler rack with nonstick cooking spray. Place meatballs on rack in aluminum foil- lined broiler pan. Bake in 400°F oven 18 to 20 minutes until instant-read thermometer inserted in center registers 160°F. Remove from oven; keep warm.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, heat large nonstick skillet over medium heat until hot. Dissolve cornstarch in water. Combine milk mixture with cornstarch mixture; add to skillet. Bring to a boil, cook 4 to 6 minutes until sauce is thickened, stirring often. Stir in white pepper. Return meatballs to skillet; cook 4 to 5 minutes until heated through.
Serve meatballs and sauce over noodles; garnish with parsley, if desired.
Cooking Tip: Meatballs may also be served as an appetizer.
Nutrition information per serving: 407 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 124 mg Cholesterol; 660 mg Sodium; 36 g Total Carbohydrate; 2 g Dietary Fiber; 37 g Protein; 4.2 mg Iron; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 7.1 mg Zinc; 29.2 mcg Selenium; 115.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.