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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Molasses adds a touch of sweetness to the tangy sauce that covers these moist meatballs. Serve them over egg noodles for a flavorful, family-pleasing meal. Debbie Segate of Grander Prairie, Alberta Ingredients:
1/3 cup finely chopped onion |
2 egg whites, lightly beaten |
1/4 cup fat-free milk |
2 teaspoons prepared mustard |
1/2 teaspoon salt |
3/4 cup graham cracker crumbs |
3/4 pound ground beef |
3/4 pound lean ground turkey |
barbecue sauce: |
1/2 cup packed brown sugar |
3 tablespoons cornstarch |
1/2 cup cider vinegar |
1/2 cup ketchup |
1/2 cup molasses |
1/4 cup orange juice concentrate |
2 tablespoons dijon mustard |
2 tablespoons reduced-sodium soy sauce |
1/4 teaspoon hot pepper sauce |
6 cups hot cooked yolk-free noodles |
Directions:
1. Place onion in a small microwave-safe bowl; cover and microwave on high for 1-1/2 minutes or until tender. In a large bowl, combine the egg whites, milk, mustard, salt, cracker crumbs and onion. Crumble beef and turkey over mixture and mix well.
2. Shape into 1-1/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15 -18 minutes or until meat is no longer pink; drain.
3. Meanwhile, in a large saucepan, combine brown sugar and cornstarch. Stir in vinegar until smooth. Add the ketchup, molasses, orange juice concentrate, mustard, soy sauce and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs; heat through. Serve with noodles. Yield: 6 servings.
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