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