Ingredients
1/4 cup egg substitute2 tablespoons fat-free milk1 cup seasoned bread crumbs2 tablespoons chopped onion1/8 teaspoon pepper1 pound lean ground beef (90% lean)1 tablespoon cornstarch3/4 cup unsweetened pineapple juice1/2 cup barbecue sauce1/4 cup water1 cup whole-berry cranberry sauce6 unsweetened pineapple slices6 green pepper ringsHot cooked rice
Preparation
In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each.
In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce.
Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper.
Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice.
