Kosher Meat
| Mighty Good Meatballs |
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Adapted from Norene’s Healthy Kitchen (Whitecap) by Norene Gilletz They’ll never guess that the sauce for these scrumptious meatballs is made with diet cola and barbecue sauce. These do double duty as a main dish or appetizer. Ingredients: Meatballs: Sauce: Directions: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. In another bowl, combine the peppers, onion, mushrooms, barbecue sauce, and cola; mix well. Pour the sauce mixture over and around the meatballs. Bake, uncovered, for about 1 hour or until the sauce is bubbly and the meatballs are cooked through. Notes: Yield: About 40 meatballs (4 servings as a main dish, 8 to 10 servings as hors d’oeuvres.) Keeps for up to 2 days in the refrigerator; reheats well. Freezes well for up to 3 months. Chef’s Secrets: • Pick a Pop: Instead of diet cola, use ginger ale, 7Up, or other lemon-lime carbonated beverage. If made with regular pop instead of sugar-free, one serving will contain 316 calories and 19.7 g carbohydrate. • Double without Trouble: If doubling the recipe, make the meatballs in a large pot on top of the stove over medium-high heat. Prepare the sauce mixture and heat until bubbly. Add the meatballs to the sauce and reduce heat to low. Simmer, partially covered, for about 1 hour, stirring occasionally. |
