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Creole Meatballs

Cook time 10 mins
Yield

8 meatballs.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Light Cooking for Two