Categories: Meats, Beef 
      Yield: 6 servings 
  
  
        2  cu lean gr.d rd. (15% fat) 
      1/4  cu prepared bread crumbs 
        1  ts salt 
    1 1/2  cu buttermilk 
      3/4  cu instant rice 
        1  ts diet margarine 
        1  cu water 
      1/2  ts arrowroot 
   
  Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice. Shape into two 
  dozen meatballs (about 1" thick). In large skillet, brown meatballs 
  in margarine on all sides; pour water over; cover tightly. Boil until 
  rice is tender and meat is cooked (about 30 minutes). Remove from 
  skillet. Mix remaining 1 cup buttermilk with arrowroot to form smooth 
  paste; stir into liquid remaining in skillet. Stirring constantly, 
  cook until gravy is thick (do not boil). Return meatballs to pan and 
  gently heat. Serve with gravy.