Appetizers meatballs
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground round |
| Egg Beatersr 99% egg substitute; equal 1 egg | ||
| ½ | cup | Soft bread crumbs |
| ¼ | cup | Skim milk |
| ⅓ | cup | Onion; finely chopped |
| ½ | teaspoon | Worcestershire sauce |
| ½ | cup | Ketchup |
| ½ | cup | Onion; chopped |
| ⅓ | cup | Sugar |
| ⅓ | cup | Vinegar |
| 1 | tablespoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
Directions
SAUCE
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
Combine the first six ingredients; mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2½-quart baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350 F 50 - 60 minutes or until meatballs are done.
Yields: 4 dozen
Serving Size: 3 meatballs
Calories: 85, Total Fat: 3gm, Calories from Fat: 26%, Saturated Fat: 1gm, Cholesterol: 24mg, Sodium: 199mg, Carbohydrate: 9gm, Protein: 8gm NOTES : These tasty meatballs are a perennial favorite at our Christmas parties. But with such wonderful flavor, you'll get requests your-round.
Recipe by: Pat Waymire, Yellow Springs, Ohio Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997