40802Re: [slowcooker] Re: Good meatball recipes?
- Feb 5, 2010I used to make a "sweet and sour" meatball recipe that my family (when I
lived with my parents) enjoyed. It was from a Betty Crocker recipe
collection and used pineapple and green peppers, as I recall. Haven't made
them in a long while (a couple of decades at least) and the recipe is
missing, so I'll have to hunt for it.
In the meantime, I found this one in my files. Haven't tried it yet but it
does seem like one we'd enjoy and I have all the ingredients on hand.
Hmmm. If you don't want to use or can't find Splenda, you could substitute
granulated sugar (adjust the calories according). I'd cut back the
quantity but that's just my opinion. You could also swap out the ground
turkey for another ground meat such as ground pork (or meat substitute),
again adjusting the nutritional information.
I think I've talked myself into making this recipe soon. :-D
1 pound ground turkey
2-3 medium carrots, peeled and finely grated (about 2/3 cup)
1 large omega-3 egg
1/2 cup quick-cooking or old-fashioned oats
1/2 cup grated Parmesan cheese
2 tablespoons ground flaxseed
1 tablespoons garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 bag fresh cranberries
1 cup Splenda
1 cup orange juice
1 (12-ounce) bottle chili sauce
Preheat the oven to 400 degrees. Spray a large baking sheet with non-stick
cooking spray and set aside.
Combine the turkey, carrots, egg, oats, Parmesan cheese, flaxseed, garlic
powder, salt and pepper in a large bowl and mix until ingredients are just
combined. Shape the meat mixture into 24 1-1/2-inch balls. Place them on the
baking sheet and cook until lightly browned, 10 minutes.
Combine cranberries, Splenda and orange juice in a large saucepan. Cook over
medium heat, whisking occasionally, until the cranberry mixture is reduced
by half, then add chili sauce. When the meatballs come out of the oven, add
them to the sauce, reduce the heat and simmer, covered, about 20 minutes.
Place in slow cooker to keep warm.
Tip: To spice it up even more, add a teaspoon of cumin and 1/4 teaspoon of
cayenne to the sauce while it is cooking. Yield: 24 meatballs
Approximate values per 2 meatballs: 135 calories, 5 grams fat (1.5 grams
saturated), 9 grams carbohydrates, 1 gram dietary fiber and 200 milligrams
Source: Healthy Kitchen/University of Tennessee Medical Center
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