Serves: 25
Total Calories: 124
1. Preheat oven to 450 degrees F. Soak bread in heavy cream till soft. Add eggs, ground beef, mustard, salt, and pepper mix till well blended. Shape into 3/4 -inch or 1-inch balls place on shallow baking sheets and bake 10 to 15 minutes. (Meatballs may be made to this point, then refrigerated till shortly before serving time.)
2. Heat chicken broth, pineapple chunks, and green pepper chunks in saucepan and simmer 5 minutes. Mix remaining ingredients and add to hot broth. Cook and stir till thickened.
3. Heat meatballs in sweet-sour glaze. Serve in chafing dish with toothpicks to spear the meatballs. Makes about 100 3/4 -inch or 50 1-inch meatballs.
This Glazed Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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