Yield: 60 appetizers
1-1/2 pounds ground turkey breast or
96% lean ground beef
3/4 cup quick-cooking oats
2 egg whites
1 cup finely chopped onion
1-1/2 teaspoons crushed fresh garlic
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1-1/2 teaspoons beef bouillon granules
1/2 teaspoon ground black pepper
1 can (8 ounces) unsalted tomato sauce
3 tablespoons honey
3 tablespoons spicy mustard
1-1/4 teaspoons chili powder
1/2 teaspoon Tabasco pepper sauce
1. Combine the meatball ingredients in a medium-sized bowl, and mix thoroughly. Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 60 (1-inch) balls, and place the meatballs on the baking sheet.
2. Bake the meatballs at 350 degrees F for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot heated casserole to keep warm.
3. Combine the sauce ingredients in a small saucepan, and simmer over medium-low heat just until hot. Pour the sauce over the meatballs, toss gently to mix, and serve.
Nutritional Facts (per Appetizer)
Fat: 0.2 g
Protein: 3.3 g
Cholesterol: 7 mg
Fiber: 0.2 g
Sodium: 35 mg
Fat-Free Holiday Recipes
by Sandra Woodruff, RD
Front Cover by Envision/Steven Mark Needham
Avery Publishing Group
Recipe reprinted by permission.
This page created December 1998; modified November 2006
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