Appetizers meatballs

Yield: 48 Servings

Measure Ingredient
1 pounds Ground round
\N \N 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


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

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