Aunt Jenny's Slow-Cooker Meatballs
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| 1.5 lb. | extra-lean ground beef |
| 1 cup | dry breadcrumbs |
| 1/2 cup | egg substitute |
| 1/3 cup | chopped fresh parsley |
| 2 Tbsp | minced fresh onion |
| 1/3 cup | ketchup |
| 2 Tbsp | brown sugar |
| 1 Tbsp | lemon juice |
| 1 | 16ounce can jellied cranberry sauce |
| 1 | 12ounce bottle chili sauce Parsley sprigs (optional) |
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| Combine first 5 ingredients in a large bowl; shape mixture into 30 (1.5 |
| inch) meatballs. (Note: for me, I ended up with about 50 very small almost |
| bite-size meatballs. It made it fun to eat!) Combine ketchup, sugar, |
| juice, and sauces in an electric slow cooker; gently stir in meatballs. |
| Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with |
| parsley, if desired. Yield: 10 servings (serving size: 3 meatballs and |
| about 2 tablespoons sauce) From Cooking Light |
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| Calories 263 (14% from fat); Fat 4.1g (sat 1.4g mono 1.7g poly .3g); |
| Protein 18.7g; Carb 37.1g; Fiber .9g; Chol 39mg; Iron 2.9mg; Sodium 721mg; |
| Calcium 47mg |
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| This is very rich tasting but low-fat. We really loved it and it makes a |
| lot of food! The second time we made it, I cut back on the chili sauce by |
| 1/3 cup and added an extra 1/3 cup ketchup. We liked it better that way, a |
| little less bite, but either way it was a winner! |
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| (ID: 79721) Mirror: rec.food.recipes: Fri, Jan 10, 2003 |