Cocktail Meatballs With Grape Jelly

Cocktail Meatballs Slow Cooker

Cocktail Meatballs Slow Cooker

Ingredients

• 1 pound (455 g) lean ground beef
• ½ cup (60 g) bread crumbs
• 1/3 cup (55 g) minced onion
• ¼ cup (60 ml) skim milk
• ¼ cup (60 ml) egg substitute
• 1 tbsp (4 g) fresh parsley, chopped
• 1/8 teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• 2 tbsps (28 ml) olive oil
• 1 cup (275 g) chili sauce
• ½ cup (170 g) grape jelly

Method

1. Mix the first 8 ingredients (through Worcestershire sauce) and make into bite-size meatballs
2. Heat the oil in a skillet and brown meatballs in the oil
3. Transfer to the slow cooker
4. Mix the chili sauce and the jelly in a saucepan over low heat until melted
5. Add to meatballs and stir until coated
6. Cook on low for 4 to 6 hours
7. Yield: 12 servings
8. Per serving: 60 g water; 181 calories (47% from fat, 20% from protein, 33% from carb)