GREEK MEATBALLS

We're trying to stay on the heart-smart side of things these days.  Carol Feltman, from Washington, provided us with this great recipe so we asked her if we could share it with everyone.  She agreed so here it is.  Hope you enjoy it.  We did.




INGREDIENTS:

1 pound very lean ground round or ground turkey

1/2 cup soft whole grain breadcrumbs

2 TBS. finely chopped onion

2 TBS. skim milk

1 TBS. chopped fresh parsley

1 tsp. minced fresh mint leaves

1 tsp. Worcestershire sauce

1/4 tsp. salt (can do without because of Worcestershire---if on NSA diet)

1 egg white

2 cloves garlic, minced finely

Vegetable cooking spray

2 (8-oz.) cans tomato sauce (can use no-salt added tomato sauce)

2 TBS. chopped fresh parsley

1 tsp. dried oregano

1/4 tsp. sugar

1/4 tsp. Pepper ( use fresh cracked--it just tastes better)

3 cups of cooked rice---(can use instant--without adding salt or fats)

PREPARATION:

Combine the first 11 ingredients in a medium bowl; stir well. 

Shape mixture into 30 meatballs, about 1 1/4 inch round.

Place the meatballs on rack in a shallow pan. Bake at 350 degrees F. for about 30 minutes

or until browned, turning once during baking. Drain on paper towels.

Combine tomato sauce and next 4 ingredients in a large skillet; bring to a boil. Add meatballs; cover, reduce heat, and simmer for about 10 minutes until completely heated through.

Serve over rice and garnish with Feta cheese and mint leaves.

Yield: 6 servings