Healthy Meatballs with Low-Sodium BBQ Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 25
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup molasses
- 1/4 teaspoon red pepper flakes
- 1/2 cup light brown sugar
- 2 eggs
- 1 cinnamon stick
- 1 cup cider vinegar
- 1/4 teaspoon ground cumin
- 2 tablespoons garlic crushed
- 4 cups low sodium tomato sauce
- 1/2 teaspoon garlic crushed
- 1/2 tablespoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon hot mexican chili powder
- 1 1/4 pound ground beef lean
- 1 1/4 pound ground turkey lean
- 1/2 sweet onion diced fine
- 1 tablespoon thyme minced
- 2 tablespoon fresh italian parsley
- 3/4 cup bread crumbs panko
- Carbohydrate 13.0634063767607 g
- Cholesterol 30.555892605 mg
- Fat 4.36625446229544 g
- Fiber 0.37728339586074 g
- Protein 10.0707311918628 g
- Saturated Fat 1.64781899059897 g
- Serving Size 1 1 Serving (81g)
- Sodium 119.452213063522 mg
- Sugar 12.6861229809 g
- Trans Fat 0.645048890440622 g
- Calories 133 calories
Combine first 14 ingredients in a medium sized bowl and whisk until smooth. Add mixture to a heavy saucepan and simmer for about 20 minutes. Allow to cool and then transfer to separate a container or squeeze bottles. Combine remaining ingredients in a large bowl to make your meatball mixture. Form meatballs in to 1 ounce balls and place in a full-size amber pan. You should yield about 50 meatballs. Add about a cup of sauce to the pan and gently roll the meatballs in the sauce, making sure each meatball is covered in sauce. Cover and cook in the Sonic Steamer on high power for 3 minutes and 30 seconds. After removing container with meatballs from Sonic Steamer, gently shake pan to toss meatballs in sauce. Remove lid carefully in order to avoid steam burn. Remove meatballs from pan with a slotted spoon and place on to a platter. Garnish with more sauce and chopped Italian parsley.
