Serves: 48
Total Calories: 31
1. In a medium bowl, combine beef, bread crumbs, heavy cream, egg, onion, parsley, 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 until no longer pink in center. Transfer to paper towels to drain.
2. 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 and simmer 15 minutes to slightly thicken the sauce. Transfer to a slow cooker or chafing dish, garnish with parsley, and serve hot with picks and small paper napkins.
3. If making ahead, cool mixture, then cover and refrigerate up to 24 hours. Reheat before serving.
This Super Bowl Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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