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INGREDIENTS
| 1 lb |
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500 g |
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Lean Ground Beef |
| 1 |
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1 |
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egg, lightly beaten |
| 1/2 cup |
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125 mL |
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dry bread crumbs |
| 3 tbsp |
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45 mL |
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finely chopped fresh parsley |
| 2 |
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2 |
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green onions, finely chopped |
| 1 tsp |
|
5 mL |
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soy sauce |
| 1/2 tsp |
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2 mL |
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salt |
| 1/4 tsp |
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1 mL |
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black pepper |
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Grape Chili Sauce (recipe follows) |
PREPARATION TIME: 25 minutes
COOKING TIME: Slow-cook 4 hours
DIRECTIONS
1. Combine ground beef, egg, bread crumbs, parsley, green onions, soy sauce, salt and pepper. Mix well and shape into 1-inch (2.5 cm) meatballs.
2. Arrange meatballs on lightly oiled foil-lined baking tray, bake in 400°F (200°C) oven for 10 to 12 minutes or until digital rapid-read thermometer inserted into several meatballs reads at least 160°F (71°C).
3. Combine Grape Chili Sauce and meatballs in 3 to 4-quart (3 to 4 L) slow cooker. Cook, covered, on HIGH for 3 to 4 hours, or until sauce is bubbly and meatballs are hot.
Grape Chili Sauce: Combine 1 cup (250 mL) EACH chili sauce and grape jelly, 2 tbsp (30 mL) packed brown sugar, 1 tbsp (15 mL) soy sauce and 1 tsp (5 mL) lemon juice.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)
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NUMBER OF SERVINGS: About 30 meatballs - 10 to 12 appetizer SERVINGS
NUTRITION INFORMATION PER SERVING
| 208 Calories |
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6 g Fat |
| 9 g Protein |
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29 g Carbohydrates |
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A source of Iron (10 % RDI)
and a good source of Zinc (21 % RDI)
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TIP
If you are short of time, you can make the meatballs ahead, bake and freeze for up to 3 months. Before adding to slow cooker, allow meatballs to defrost for about 30 minutes at room temperature.
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