| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers, Snacks | 48 | Servings | |
INGREDIENTS
| 1 | lb | Ground round |
| Egg Beatersr 99% egg substitute; equal 1 egg | ||
| 1/2 | c | Soft bread crumbs |
| 1/4 | c | Skim milk |
| 1/3 | c | Onion; finely chopped |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | c | Ketchup |
| 1/2 | c | Onion; chopped |
| 1/3 | c | Sugar |
| 1/3 | c | Vinegar |
| 1 | tb | Worcestershire sauce |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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 2 1/2-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@usit.net> on Dec 30, 1997
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