Sweet and sour meatballs

3
3
2
Smartpoints value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
12
Difficulty
Easy
Instead of using breadcrumbs like most meatballs contain, this recipe for sweet and sour meatballs uses rolled oats to create that thickness. With this substitution, you might find that this take on an Italian dish is a little more hearty. It takes about an hour to make, but you'll be left with 12 servings. Why? Because meatballs are an easy, excellent party food! We keep ours warm in a slow cooker and serve them in small bowls for appetizer-size portions. If you don't have a big enough group to devour them all, you can use the leftover meatballs to make subs the next day.

Ingredients

cooking spray

1 spray(s)

uncooked 93% lean ground beef

1½ pound(s)

uncooked rolled oats

¾ cup(s)

egg white(s)

2 large

uncooked onion(s)

1 cup(s), finely chopped

garlic clove(s)

1 medium clove(s), minced

dried parsley

2 Tbsp

dried oregano

2 tsp

canned tomato sauce

8 oz

SPLENDA® Sweetener, no calorie, packets

6 tsp, or to taste

mustard

3 Tbsp, spicy brown

chili powder

1¼ tsp

hot pepper sauce

½ tsp

Instructions

  1. Preheat oven to 350°F. Coat a large, rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Yields 4 meatballs per serving.

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