These are good diabetic cocktail meatballs. For some reason my family frowns when I say it's spaghetti night.Maybe I've fixed spaghetti one too many times. Now, when followed with the word meatballs, I suddenly get cheers. Meatballs make people anticipate dinner or a fun party. At a party, I will usually go right for the meatballs. For the chef, it's an easy appetizer to fix and to put out. All you need is a cocktail napkin and a couple of toothpicks. Perfect really...
1 lb very lean ground beef
1 lb egg, beaten
1/4 cup condensed beef broth
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp grated lemon rind
4 tsp fresh lemon juice
1 tsp salt
1 slice fresh bread, finely crumbled
2 tbsp finely-chopped onion
Non-stick pan spray, as needed
1. Preheat oven to 400F degrees.
2. Prepare a shallow baking pan with vegetable pan-coating; set it aside. Combine all ingredients; mix well.
3. Form into tiny balls, each measuring 1 level teaspoonful. Place balls 1 inch apart in pan. Bake 10 minutes.
Serving size: 4 tiny meatballs. Makes 80 Meatballs!
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts: Carbohydrates 1g; Protein 6g; Fat 4g; Calories 66; Fiber 0g; Sodium 153mg; Cholesterol 33mg.
Note: Low-sodium diets: Omit salt.
Source:""The Art of Cooking for the Diabetic" by Mary Abbott Hess"S(Formatted for MC6):"07-23-2002 by Joe Comiskey - firstname.lastname@example.org"Copyright:"© Meredith Corporation, 1995"