RECIPES: Blood Curdling Meatballs

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1 pound lean ground beef (at least 90% lean)

2/3 cup homemade whole wheat bread crumbs

½ to 2/3 cup very finely chopped onion

2-3 very finely minced garlic cloves

1 large egg

1 teaspoon Worcestershire sauce

¼ cup 1% low-fat milk

¼ teaspoon salt

Bloody Sauce

1 jar (12 ounce) chili sauce

1 heaping cup grape jam

Heat oven to 400°F. In a large bowl, mix all ingredients together until blended. Shape into meatballs by hand, making them about 1 ½-inches in diameter. Or it’s faster and easier to use a small cookie scoop to form rough balls, then finish hand-rolling to make them stick together better in the sauce. Place meatballs on an ungreased 10×15-inch or 18×13-inch rimmed baking sheet. Bake 15 to 20 minutes, or until thermometer inserted in center of meatball reads 160°F. Let cool on pan 5 minutes, then add to warmed sauce.

While meatballs cook, combine chili sauce and jam in large saucepan and heat over low heat. Add cooked meatballs and stir lightly. Serve immediately.
Makes 24 to 34 meatballs.

Recipe by culinary nutritionist Kim Galeaz, RDN, CD

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