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Prep 50min
Total0min
Ingredients16
Servings48
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Ingredients
Meatballs
1
egg
1 1/2
lb. lean ground beef
1/2
cup Progresso™ Italian Style Bread Crumbs
1/4
cup chopped onion
1/4
cup chopped green bell pepper
3/4
teaspoon salt
1/2
teaspoon celery salt
1/8
teaspoon ground red pepper (cayenne)
1
(15-oz.) can tomato sauce
Sauce
2
tablespoons oil
2
tablespoons all-purpose flour
2
tablespoons currant jelly
1
teaspoon Worcestershire sauce
1/2
teaspoon dried Italian seasoning
1/4
teaspoon garlic salt
1/8
teaspoon ground red pepper (cayenne)
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Steps
1
Heat oven to 400°F. Beat egg in large bowl. Add ground beef, bread crumbs, onion, bell pepper, salt, celery salt, 1/8 teaspoon ground red pepper and 2 tablespoons of the tomato sauce; mix well. Shape mixture into 48 (1 1/4-inch) meatballs, using about 1 tablespoon mixture for each. Place in ungreased 15x10x1-inch baking pan.
2
Bake at 400°F. for 15 to 20 minutes or until thoroughly cooked and no longer pink in center.
3
Meanwhile, heat oil in medium saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook and stir until mixture turns a deep, rich brown color. Stir in remaining tomato sauce and all remaining sauce ingredients. Bring to a boil. Cook an additional minute, stirring constantly.
4
Add cooked meatballs to sauce; stir gently to coat. Serve with cocktail toothpicks.
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Cajun cooking combines French and Southern flavors and cooking methods. Creole cooking, an African-Spanish-French medley, calls for more tomatoes, butter and cream, but less spices than Cajun cooking.
Prepare the recipe, transfer the meatballs and sauces to a baking dish and cool. Cover and refrigerate for up to a day. To serve, heat it in a 350°F. oven or transfer it to a saucepan and heat it gently over low until it is hot. Either method takes about 10 minutes.
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Nutrition Facts
Serving Size:1 Serving
Calories
45
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
130mg
5%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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