Meatballs:
1 lb ground beef
1/2 cup Parmesan cheese
1/2 cup fine whole-grain bread crumbs
2 eggs
1/2 tsp garlic salt
1 tsp chopped fresh parsley
Freshly ground black pepper to taste
Sauce:
1/2 cup fine whole-grain bread crumbs
2 eggs
1/2 tsp garlic salt
1 tsp chopped fresh parsley
Freshly ground black pepper to taste
Sauce:
1/4 cup butter
1/4 cup sour cream
1/4 cup A-1 sauce
1/4 ketchup
1 tbsp Splenda brown sugar blend
To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.
To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.
Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.
1/4 cup sour cream
1/4 cup A-1 sauce
1/4 ketchup
1 tbsp Splenda brown sugar blend
To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.
To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.
Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.
Note: File Photo
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