|2||slices sandwich bread, crusts removed|
|1||lb. ground beef (90% lean)|
|1/2||cup finely chopped onion|
|1||garlic clove, finely chopped|
|1/4||tsp. ground black pepper|
|1 ½||cups jelled cranberry sauce|
|1||cup tomato puree|
|1||tablespoon tomato paste|
|1/2||cup grape juice|
|3||packets Stevia In The Raw®|
|1/2||teaspoon garlic powder|
|1/4||teaspoon ground allspice|
|1/8||teaspoon ground cloves|
Preheat oven to 375 degrees F.
Soak bread in bowl of cold water until soft, 30 seconds. Squeeze out all the moisture and place bread in large mixing bowl. Add meat, onion, garlic, egg, salt and pepper, and mix with fork to combine thoroughly. Form mixture into 1" meatballs and place ½" apart on baking sheet.
Bake meatballs 10 minutes, turn and bake 10 minutes longer, until firm and no longer pink in center.
Meanwhile, in large, deep saucepan, combine cranberry sauce, tomato puree, tomato paste, grape juice, Stevia In The Raw®, garlic powder, allspice, and cloves. Bring to gentle boil, reduce heat, and simmer, breaking up cranberry sauce with wooden spoon to help it dissolve. Cook until sauce thickens slightly, 10 minutes. Add meatballs and cook 5 minutes longer.
Serve immediately, or cool and refrigerate, tightly covered, up to 2 days. Reheat in foil-covered baking dish in 350°F oven for 30 minutes.
Per Serving (2 meatballs): 150 calories, 4g fat (1.5g saturated fat), 18g carbohydrate, 9g protein, <1g dietary fiber, 330mg sodium
by Cheryl Macgregor Jeter
If U got to snack…do it healthier w/ the SAME taste !!