Sweet  ‘n’ Sour Meatballs Uses less fat, sugar or salt. Includes Nutri­tional Analysis and Diabetic Exchanges.

 

 

Egg substitute equivalent to 1 egg 

2 tablespoons skim milk

1 cup seasoned bread crumbs

2 tablespoons chopped onion

1/8 teaspoon pepper

1 pound lean ground beef

1tablespoon cornstarch

¾ cup unsweetened pineapple juice

½ cup barbecue sauce

¼ cup water

1 cup whole-berry cranberry sauce

6 unsweetened pineapple slices

6 green pepper rings

Hot cooked rice

 

 

 

In a bowl, combine egg substitute and milk. Stir in crumbs, onion and pepper.  Add beef; mix well. Shape into 36 halls, about 1 in. each. In a skillet coated with nonstick cooking spray, brown meatballs; drain if necessary. Combine cornstarch, pineapple juice, barbecue sauce and wa­ter until smooth; stir in cranberry sauce.  Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened.   Reduce heat; top with pineapple and green pepper. Cover and simmer 10 min­utes

or until meatballs are no longer pink. Serve over rice.

 

 

 

 

Yield: 6 servings.

PointsPlus value: 9

Nu­tritional Analysis: One serving (calcu­lated without rice) equals 351 calories, 790 mg sodium, 28 mg cholesterol, 49 gm carbohydrate, 21 gm protein, 8 gm fat, 2 gm fiber.

Diabetic Exchanges: 2 meat, 2 fruit. 1, starch