Porcupine Meatballs
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1/2 |
cup |
rice -- uncooked |
|
1/2 |
cup |
2% low-fat milk |
|
1 |
whole |
egg |
|
1 |
small |
onion -- diced |
|
1/2 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
celery salt |
|
1/8 |
teaspoon |
garlic powder |
|
1/8 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1 |
tablespoon |
parsley -- chopped |
|
1 |
tablespoon |
light brown sugar |
|
15 |
ounces |
no salt added tomato sauce |
| Heat oven to 350°F. Mix everything together except the tomato sauce. Form into 1 1/2 inch meatballs. Place in casserole dish. Add the tomato sauce. Cover and bake for 45 minutes. Uncover and bake for 15 minutes more. Makes 6 Servings. |
| Per Serving: 299 Calories; 14g Fat (44.0% calories from fat); 19g Protein; 22g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. |