Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles.

Ingredients:
1 slightly beaten egg white
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1-1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
4 teaspoons soy sauce
1/4 teaspoon ground ginger
1 medium red and/or green sweet bell pepper, cut into 1-inch pieces

Directions:
In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into 48 1-inch meatballs. Place in a 15 x 10 x 1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.

Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.

Recipe makes 48 appetizer-size meatballs.

Nutritional facts per serving: 27 calories, 2g protein, 3g carbohydrates, 1g total fat (0 g sat. fat), 6mg cholesterol, 0g dietary fiber, 59mg sodium.

See also:
Meat Food Facts

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