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| | Mongolian Meatballs
1 1/2 pounds of ground turkey breast or 96% lean ground beef
1/4 cup plus 2 tablespoons of oat bran
1 can ( 8 ounces) of water chestnuts, drained and chopped
2 egg whites
1 cup of finely chopped scallions
1 1/2 teaspoons of crushed fresh garlic
3/4 teaspoon of ground ginger
1 tablespoon of reduced sodium soy sauce
Sauce
1 can (8 ounces) of unsalted tomato sauce
2 tablespoons of Chinese sweet hot mustard
2 tablespoons of reduced sodium soy sauce
3 tablespoons of brown sugar
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.
Bake the meatballs at 350ºF. for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crockpot heated casserole to keep warm.
Combine the sauce ingredients in a small saucepan, and simmer over medium heat just until hot. Pour the sauce over the meatballs, toss gently to mix, and serve.
Nutritional facts per appetizer
Calories 22
Cholesterol 8mg
Fat 0.2g
Fiber0.3g
protein3.2g
Sodium 41 mg |
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