Sweet and sour meatballs
0
Points®
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 whites
2 large
Onion
1 cup(s), chopped
Garlic
1 clove(s)
Dried parsley
2 Tbsp
Dried oregano
2 tsp
Canned tomato sauce
8 oz
Splenda No Calorie sweetener packets
6 tsp
Mustard
3 Tbsp
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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