Creole Meatballs

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 30%
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 2.6g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 73mg
  • Calcium: 0.0mg


  • 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


  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.
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