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Italian Appetizer Meatballs

 Italian Appetizer Meatballs
Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches.—Rene McCrory, Indianapolis, Indiana
48 ServingsPrep: 40 min. Cook: 2 hours


  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 2 jars (24 ounces each) spaghetti sauce


  • In a large bowl, combine the first seven ingredients. Crumble beef
  • and sausage over mixture and mix well. Shape into 1-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake at
  • 400° for 15-20 minutes or until no longer pink.
  • Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover
  • and cook on high for 2-3 hours or until heated through. Yield: 4
  • dozen.
Nutritional Facts: 1 meatball with about 2 tablespoons sauce equals 67 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 264 mg sodium, 4 g carbohydrate, 1 g fiber,

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Italian Appetizer Meatballs (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
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