Sauerbraten Meatballs 16 ounces ground 90 percent lean turkey or beef 3/4 cup finely chopped onion 2/3 cup instant potato flakes (1 1/2 ounces) 1/4 teaspoon black pepper 1 3/4 cups Hunt's Chunky tomato sauce (15-ounce can) 1 3/4 cups Bavarian Style sauerkraut, drained (14 1/2-ounce can) 1/2 teaspoon JO's Pumpkin Pie Spice 2 tablespoons Brown Sugar Twin
In a large bowl, combine meat, onion, potato flakes, black pepper and 1/4 cup tomato sauce. Mix well with hands. Form into 24 (1-inch) meatballs. Place meatballs in an 8- by 12-inch glass baking dish. Cover and microwave on high 3 minutes. Rearrange meatballs by moving outside pieces into center. Microwave on high 4 to 5 minutes. Remove meatballs from baking dish and drain dish if necessary. Place sauerkraut in baking dish. Arrange meatballs over sauerkraut. In a small bowl, combine remaining 1 1/2 cups tomato sauce, JO's Pumpkin Pie Spice and Brown Sugar Twin. Spoon sauce mixture evenly over meatballs. Microwave on bake (80 percent power) 4 to 6 minutes or until heated through. Each serving equals: 190 calories, 6 grams fat, 16 grams protein, 18 grams carbohydrates, 942 milligrams sodium and 2 grams fiber. Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa.
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