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Sweet and Tangy Meatballs

Total Time

Prep: 15 min. Cook: 25 min.

Makes

6 servings

Convenience items, including bottled barbecue sauce and canned pineapple and cranberry sauce, speed preparation of this sweet and tangy main dish. It's a snap to throw together, yet tastes like it took a lot of work. My family loves its Hawaiian flavor. -Nancy Decker, Lemoore Navel Air Station, California

Ingredients

  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 cup seasoned bread crumbs
  • 2 tablespoons chopped onion
  • 1/8 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 tablespoon cornstarch
  • 3/4 cup unsweetened pineapple juice
  • 1/2 cup barbecue sauce
  • 1/4 cup water
  • 1 cup whole-berry cranberry sauce
  • 6 unsweetened pineapple slices
  • 6 green pepper rings
  • Hot cooked rice

Directions

  1. In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each.
  2. In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce.
  3. Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper.
  4. Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice.

Nutrition Facts

6 each: 338 calories, 8g fat (3g saturated fat), 47mg cholesterol, 556mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 19g protein.

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