| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Beef |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra-lean ground beef |
| 1/4 |
c |
Quick-cooking rolled oats |
| 1/4 |
c |
Green onions, chopped fine |
| 1/2 |
ts |
Salt, if desired |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fat-free egg product, thaw |
| 8 |
oz |
Pineapple tidbits in unsweetened juice, drained |
| 1/2 |
c |
Reduced-sugar orange marmalade |
| 1 |
tb |
Finely chopped green onions |
| 1/8 |
ts |
Allspice |
INSTRUCTIONS
MEATBALLS
SAUCE
Prep Time: 30 minutes
In medium bowl, combine all meatball ingredients; mix well. Shape into
about 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add meatballs; cook 8 to 10 minutes or until
meatballs are browned and centers are no longer pink, turning frequently.
Stir in all sauce ingredients. Cook over medium heat for 3 to 4 minutes or
until thoroughly heated, stirring once.
12 servings
TIP: To make ahead, prepare meatballs in sauce as directed above. Place
in covered container; refrigerate. To reheat, place in microwave-safe
bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.
Posted to MM-Recipes Digest by "Paula M. Wachter"
<demoness@bellatlantic.net> on Oct 11, 1998
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