Creole Meatballs

Oxmoor House

8 meatballs.


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1/4 pound ground round
2 tablespoons frozen egg substitute, thawed
1 tablespoon dried onion flakes
1 teaspoon prepared horseradish
1/4 teaspoon dry mustard
Vegetable cooking spray
1/2 teaspoon reduced-calorie margarine
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup no-salt-added tomato sauce
1 (2 1/2-ounce) jar sliced mushrooms, drained


Cook: 10 Minutes

Combine first 5 ingredients in a small bowl, stirring well. Shape mixture into 8 meatballs. Arrange meatballs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 12 minutes or until done, turning once. Set aside; keep warm.

Heat margarine in a small saucepan over medium-high heat until margarine melts. Add green pepper and next 4 ingredients; saute until onion is tender. Stir in tomato sauce and mushrooms; cook until thoroughly heated. Add meatballs, and stir until coated. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 36
Caloriesfromfat 30 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 2.6 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 73 mg
Calcium 0.0 mg