Sweet and Savory Meatballs

By dette

This hearty appetizer is a real crowd-pleaser. When I've got a few friends over for a sit-down dinner, I like to serve these superflavorful meatballs in small, deep bowls, with lots of sauce drizzled over and plenty of fresh parsley sprinkled on top. it I'm having a bigger crowd over for lots of finger food, I serve these up on a big platter with toothpicks for people to spear them with.

Ingredients

• 1 lb 95% lean ground beef
• 1/2 c. fat-free ricotta cheese (or use low-fat; optional)
• 1/2 c. raisin, coarsely chopped
• 3/4 t. salt
• 1/4 t. freshly ground black pepper
• 1/2 c. finely chopped onion
• 1 can (15 oz) low-sodium tomato sauce
• 1 tbsp balsamic vinegar
• 1/4 c. coarsely chopped fresh parsley, for serving

Preparation

Step 1

In a medium bowl, combine the beef, ricotta, raisins, salt and pepper and mix gently. Roll into forty 1-inch meatballs.
Spray a large nonstick skillet with cooking spray and place over medium heat. Add the meatballs in batches and brown on all sides, 7-8 minutes total. Set the meatballs aside on a plate.
Add the onions to the skillet and cook, stirring, until browned, 2-3 minutes. Add the meatballs in batches and brown on all sides, 7-8 minutes total. Set the meatballs aside on a plate.
Add the onions to the skillet and cook, stirring, until browned, 2-3 minutes. Add the tomato sauce and vinegar and bring to a gentle boil. Return the meatballs to the pan and cook, stirring carefully to coat with sauce, for 5 minutes, until cooked through. Serve the meatballs in small bowls topped with a generous amount of the sauce and a sprinkling of the parsley.

I think I'm gonna surprise y'all with this little fact. Raisins are something of a nutritional powerhouse. They are packed with vitamins and minerals, are high in fiber, low in sodium, and are a natural source of sugar. I love them in these meatballs. They add just the right amount of sweetness to the dish.

fat 2 g; calories 121; protein 12 g; carb 12 g; fiber 1 g; sodium 237 mg