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Showing You How To Give Up Sodium Without Giving Up Your Life


Meatballs

We discovered this recipe years ago ... In fact we acquired it by copying it from a cookbook while standing in a grocery store. I seem to recall we were looking for a recipe to take to some get-together, and it's served that purpose many times over the years. They meatballs are good by themselves, but better if allowed to simmer in the sauce in a slow cooker for a few hours. Don't be afraid of the amount of onion in the sauce ... It may not have been the inspiration for the old family phrase "you can never have too much onion", but it certainly exemplifies that. The recipe has been modified to reduce the sodium with low sodium tomato paste, eliminating the salt and changing garlic salt to garlic powder, and using homemade bread. Baking the meatballs is much easier than frying them. And they don't fall apart from the handling.

1 1/2 lb Ground Beef
3/4 c Egg Substitute
1/4 c Parmesan
1/2 t Garlic Powder
1 T Parsley
1/2 T Oregano
4 sl Bread,Crumbled
3 Onion,Chopped
6 oz No Salt Added Tomato Paste
1 1/2 c Water
1/2 c Red Wine Vinegar
3 T Brown Sugar

Combine beef, egg, cheese, seasonings and bread. Form into 1 inch balls. Bake at 375 for 30-40 minutes, turning once. Sauté onion in a few tablespoons of the meat drippings. Combine onions, tomato paste, water, vinegar and brown sugar and place in slow cooker. Add meatballs. Stir to mix and cook on low several hours.

Yield: 6 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 410
Calories from Fat 191

% Daily Values *

Total Fat 21 gr
  Saturated Fat 8 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 9 gr
Cholesterol 95 mg
Sodium 244 mg
Potassium 874 mg
Carbohydrates 19 gr
  Dietary Fiber 2.4gr
Protein 36 gr
32%
42%
 
 
32%
10%
22%
6%
10%
 

Vitamin A
Vitamin C
Calcium
Iron
29%
28%
12%
25%

* Percent Daily Values are based on
a 2000 calorie diet