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Ingredients
1 tbsp plus 1 tsp vegetable oil, divided
1/4 cup each finely chopped onion and
celery
1 small garlic clove, minced
9 ounces ground veal
1/3 cup plus 2 tsp seasoned dried bread
crumbs
1 egg, lightly beaten
1 tbsp plus 2 tsp grated Parmesan cheese
2 tbsp ketchup
1 tbsp each reduced-calorie apricot and
grape spreads (16 calories per 2 tsp)
1 tsp apple cider vinegar
1 cup sliced mushrooms
2 tbsp each red and green bell peppers
Method
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In 9-inch nonstick skillet heat 1
teaspoon oil; add onion, celery, and garlic and cook over high heat,
stirring frequently, until tender-crisp, about 30 seconds.
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Transfer to medium mixing bowl; add veal,
bread crumbs, egg, and cheese and mix well.
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Shape into 16 equal balls.
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In same skillet heat remaining tablespoon
oil; add meat balls and cook over medium heat, turning occasionally,
until browned on all sides, 5 to 8 minutes.
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Transfer meat balls to plate; set aside.
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In cup or small bowl combine ketchup,
apricot and grape spread, and vinegar and stir to combine; set aside.
In same skillet combine mushrooms and bell peppers and cook, stirring
frequently, until tender-crisp, about 1 minute.
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Reduce heat to low and stir in ketchup
mixture.
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Return meat balls to skillet and turn to
coat with sauce.
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Cook until flavors blend and meat balls
are heated through, about 5 minutes.
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MAKES 4 SERVINGS, 4 MEAT BALLS EACH.
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