Ingredients:
1-1/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)

Instructions:
These meatballs are good served over egg noodles.

1. Combine first 5 ingredients in a large bowl; shape mixture into 30 (1-1/2-inch) meatballs.

2. Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired. Yield: 10 servings (serving size: 3 meatballs and about 2 tablespoons sauce).

CALORIES 263 (14% from fat); FAT 4.1g (sat 1.4g, mono 1.7g, poly 0.3g); PROTEIN 18.7g; CARB 37.1g; FIBER 0.9g; CHOL 39mg; IRON 2.9mg; SODIUM 721mg; CALC 47mg

Number of Servings: 10

1998 ISSUE: May