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Print This Sausage Meatballs Recipe

Sweet and Sour Sausage Meatballs Recipe

Sweeet and Sour Meatballs Over Rice

Sweet and sour sausage meatballs recipe, adding a little Asian flare to the art of making the meatball. For an interesting twist to the recipe, you can leave the sausage separate and split the rest of the ingredients accordingly. Leaving a bit of surprise to the meal.
1/2 pound sweet Italian ground sausage
1/2 pound hot Italian ground sausage
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon poultry seasoning
3 cups tomato juice
1/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
2 cups pineapple chunks, in natural juice

 

Temp: 350
Recipe Cooking Time:
Pan Type: Broiler Pan / Small Saucepan


Sausage Meatballs Directions

Mix the sausage, pepper, nutmeg and poultry seasoning in a bowl. If you wish, you can leave the sausage separate and split the rest of the ingredients accordingly.
Form into 2 inch size sausage meatballs.
Place in a broiler pan so that the grease runs off while baking.
Place in oven and bake the meatballs for 20 minutes.
In a small saucepan add tomato juice, sweet brown sugar, soy sauce and sour lemon juice.
Bring to a boil over medium heat.
Reduce heat, simmer stirring until thickened.
Add in the sausage meatballs and pineapple.
Simmer another 20 minutes.
These meat balls can be used for an appetizer or good served with rice or noodles.

Recipe Serves: 4

Nutritional Facts for Sweet and Sour Sausage Meatballs
Serving Size 395 g Calories 322
Calories from Fat 66
Total Fat 7.3g 11%
Saturated Fat 2.8g 14%
Trans Fat 0.0g
Cholesterol 101mg 34%
Sodium 795mg 33%
Potassium 993mg 28%
Total Carbohydrates 28.1g 9%
Dietary Fiber 2.0g 8%
Sugars 23.6g
Protein 36.6g
Vitamin A 17% Vitamin C 124% Calcium 4% Iron 126%
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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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