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.