Serves: 16
Total Calories: 103
1. At least 1 hour or up to 24 hours before serving:
2. In a medium bowl, combine beef, pork rinds, heavy cream, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.
3. In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, splenda and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.
This Meatballs In Beer Sauce 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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