Sweet & Sour Meatballs

Meatballs – Makes 12 (2 ½ inch) Meatballs

1 ½ pound raw ground turkey breast
¾ cup rolled oats
2 egg whites
1 cup onion, finely chopped
1 medium garlic clove, minced
2 Tbsp. dried parsley
2 tsp. dried oregano

Serving Size = 1 (2 ½ inch) meatball
86 calories
0.9 grams of fat


Sweet & Sour Sauce – Makes 3 cups of Sauce

16 dried Apricots
12 ounces Apricot Nectar
½ cup Water
½ cup Splenda
½ cup Distilled White Vinegar
1 tsp. Asian Chili Sauce
1 Tbsp. minced Ginger

Serving Size = ¼ cup sauce
34 calories
0.04 grams of fat


Instructions

Preheat oven to 350 F. Coat a large, rimmed baking sheet with cooking non-fat cooking spray.

In a medium bowl, combine ground turkey, oats, egg whites, onion, garlic, parsley, and oregano; mix thoroughly. Shape beef mixture into twelve 2 ½ inch balls; place on baking sheet.

Bake meat balls for 25 minutes. Transfer to a slow cooker and set on LOW heat to keep warm. Or place meatballs in a heated chafing dish.

While the meatballs are cooking

Place all of the sauce ingredients in a non-reactive saucepan over medium-high heat. Bring to a low boil, reduce heat to low, cover and simmer for 25 minutes. Transper to a blender and blend thoroughly. Pour over meatballs and let heat about 10 minutes. Can be made ahead of time, just cool and refrigerate. Will keep for up to 3 weeks.