1 lb bulk pork sausage
1 egg, beaten
1/2 cup dry whole-grain* breadcrumbs
3/4 cup ketchup
2 tbsp Splenda Brown Sugar Blend
2 tbsp vinegar
2 tbsp low-sodium soy sauce
Combine the crumbled sausage and egg together in a mixing bowl. Sprinkle the bread crumbs over all and mix in well. Shape the mixture into 1-inch balls.
Brown the meatballs in a large skillet and drain. Return meatballs to skillet that has been wiped clean with paper toweling.
Combine the ketchup, Splenda, vinegar, and soy sauce and pour over the meatballs. Simmer for 10 minutes or until meatballs are cooked through.
1/2 cup dry whole-grain* breadcrumbs
3/4 cup ketchup
2 tbsp Splenda Brown Sugar Blend
2 tbsp vinegar
2 tbsp low-sodium soy sauce
Combine the crumbled sausage and egg together in a mixing bowl. Sprinkle the bread crumbs over all and mix in well. Shape the mixture into 1-inch balls.
Brown the meatballs in a large skillet and drain. Return meatballs to skillet that has been wiped clean with paper toweling.
Combine the ketchup, Splenda, vinegar, and soy sauce and pour over the meatballs. Simmer for 10 minutes or until meatballs are cooked through.
* Or your favorite low/no carb breadcrumbs
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