Sweet and Sour Meatballs
- Total Time
Meatballs are easy party food. We keep ours warm in a slow cooker and serve them in small bowls for appetizer-size portions.
cooking spray1 spray(s)
uncooked 93% lean ground beef1 ½ pound(s)
uncooked rolled oats¾ cup(s)
egg white(s)2 large
uncooked onion(s)1 cup(s), finely chopped
garlic clove(s)1 clove(s), medium, minced
dried parsley2 Tbsp
dried oregano2 tsp
canned tomato sauce8 oz
SPLENDA® Sucralose sweetener (Splenda®)6 tsp, or to taste
mustard3 Tbsp, spicy brown
chili powder1 ¼ tsp
hot pepper sauce½ tsp
- Preheat oven to 350°F. Coat a large, rimmed baking sheet with cooking spray.
- In a medium bowl, combine beef, oats, egg whites, onion, garlic, parsley and oregano; mix thoroughly. Shape beef mixture into forty-eight 1-inch balls; place on prepared baking sheet.
- Bake meatballs until cooked through, about 25 minutes. Transfer to a slow cooker and set on low heat to keep warm. Or place meatballs in a heated chafing dish.
- Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Yields 4 meatballs per serving.