Hawaiian Meatballs

Ingredients

• 1 pounds beef, boneless chuck shoulder pot roast, or similar cut, trimmed beef, like boneless chuck arm roast
• 8 ounce(s) turkey, ground
• 1 onion(s), finely chopped
• 2 clove(s) garlic, minced
• 1/4 cup(s) oats, quick-cooking *id use crushed pork rinds here, lower the carbs, adjust nutritional values accordingly
• 1 large egg white(s)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon thyme, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black ground
• 1 1/2 cup(s) orange juice
• 8 ounce(s) pineapple, crushed, packed in unsweetened juice, drained
• 2 tablespoon soy sauce, lite
• 1/2 tablespoon sugar, brown (packed)
• 1/2 teaspoon ginger
• 1/8 teaspoon salt

Preparation

1. Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.


2. Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.

3. For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.

4. With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.

5. Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days.

Nutritional Info (Per serving):

Calories: 56, 

Saturated Fat: 0g, 

Sodium: 71mg, 

Dietary Fiber: 0g, 

Total Fat: 1g, 

Carbs: 4g, 

Sugars: 4g, 

Cholesterol: 18mg, 

Protein: 8g

Exchanges: 

Fruit: 0.5, 

Lean Meat: 1

Carb Choices: 0.5

MEXICAN MEATBALL SOUP

Mexican Meatball Soup - FAST

 

 using Celentano brand frozen meatballs has turned this dish into one of the fastest & easiest weeknight suppers that you can prepare. Makes a large pot of soup for more than one weeknight meals. Excellent to take to work for reheating!

Two, 32-ounce cartons Swanson beef broth
2 cups prepared salsa (I use Goya, Frontera, or Newman’s Own and add the whole jar)
½ cup Ronzoni small pasta bows
Half of a 38-ounce bag of Celentano Italian-style frozen mini meatballs - do not defrost - I like 5 meatballs per bowl
Sea salt and freshly ground black pepper
1/4 cup chopped cilantro
Grated anejo or Parmesan cheese

Combine broth and salsa in a medium pot; bring to a boil. Add pasta, if using, and frozen meatballs; cover, reduce heat and simmer 15 minutes. Season with salt and pepper, and stir in cilantro. Ladle soup into bowls, sprinkle with a bit of cheese and serve.


Makes 2 quarts of soup or 6 to 8 generous servings.

Calories 225,
fat 6 g,
carbs 17 g,
protein 17 g