1 batch Meatballs
1 cup Better "Heinz" Ketchup
1/3 cup Da Vinci sugar free syrup, grape flavor
2 pounds ground beef
1/3 cup onion, minced, 1 3/4 ounces
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic
Mix all of the ingredients well with your hands. Shape in small balls, about 1-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until the meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out.
In a small bowl, blend the ketchup and grape syrup well. Place the meatballs in a large pot or slow cooker. Pour the sauce over them and stir to coat. Simmer, covered, on low heat about 2 hours, stirring occasionally.
Makes about 12 servings
Can be frozen (meatballs only without the sauce)
Per serving: 153 Calories; 9g Fat; 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I wanted to try this recipe, but didn't want to wait until an occasion for serving cocktail meatballs. So, I used them as a main dish and served them over fried "rice". They would be better as appetizers since there is only enough sauce to coat the meatballs. The sauce is so easy to throw together and is slightly sweet and quite tangy. If you need to make more meatballs for a party, you will need a full batch of sauce per two pounds of meatballs. There was just enough to keep them moist during cooking and occasional stirring is important to keep them coated with the sauce.
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