Meatballs with Tangy Tomato Sauce - Veggie Version
6 (about 30 meatballs) SERVINGS
Ingredients
- 1 or - egg
- 250 ml or 11 ml Special K* Original cereal
- 50 ml or 1/41/4 ml finely chopped onion
- 150 ml or 2/32/3 ml instant skim milk powder
- 30 ml or 22 ml ketchup
- 5 ml or 11 ml salt
- 1 pinch or - pepper
- 450 g or 1 lb veggie ground round
- 1 or - can (14 oz/398 ml) tomato sauce
- 125 ml or 1/21/2 ml ketchup
- 125 ml or 1/21/2 ml water
- 50 ml or 1/41/4 ml firmly packed brown sugar
- 50 ml or 1/41/4 ml finely chopped onion
- 30 ml or 22 ml Worcestershire sauce
- 15 ml or 11 ml vinegar
- 1 ml or 1/4 tsp pepper
Directions
1. In large mixing bowl, beat egg slightly. Add next 6 ingredients. Mix well. Add ground beef. Mix until combined. Portion meat mixture using level measuring tablespoon. Shape into meatballs. Place in single layer in greased or foil-lined shallow baking pan.
2. Bake in oven at 200°C (400°F) about 12 minutes or until well browned.
3. For sauce, measure remaining ingredients into large saucepan. Stir to combine. Cover. Cook over low heat about 15 minutes, stirring frequently. Add meatballs to sauce. Cook uncovered over low heat about 10 minutes longer. Serve over rice if desired.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.Whenever cooking with raw meats, ensure safe internal temperature is reached.
