Servings and Ingredients
|2 lbs.||85%-lean ground beef|
|1 c.||Hy-Vee panko bread crumbs|
|½ c.||Hy-Vee skim milk|
|2||Hy-Vee large eggs|
|1 tsp.||Hy-Vee garlic powder|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|1 tbsp.||Hy-Vee Select olive oil|
|1 c.||Hy-Vee ketchup|
|1||(8 oz) jar mild taco sauce|
|¾ c.||packed Hy-Vee brown sugar|
|¼ c.||Hy-Vee mustard|
|¼ c.||Hy-Vee white vinegar|
- Preheat oven to 350 degrees.
- In a large bowl, combine ground beef, bread crumbs, milk, eggs and garlic powder; season with salt and pepper. Form into 46 (1-inch) meatballs.
- In a large skillet, heat olive oil over medium-high heat. Working in batches, brown meatballs on all sides. Place in a 11-by-14-inch baking dish.
- Meanwhile, combine ketchup, taco sauce, brown sugar, mustard and vinegar. Pour over meatballs. Bake for 1 hour, stirring halfway through, or until internal temperature of meatballs reach 160 degrees.
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrates: 13g
- Protein: 9g
Vitamin A 2%
Vitamin C 2%
Hy-Vee weekly ad from the week of December 26, 2013.