Title: Creole Meatballs for Two
Categories: Appetizer Ethnic Meat
Yield: 2 Servings

1/4	lb	Ground round
2	tb	Frozen egg substitute --
1		Thawed
1	tb	Dried onion flakes
1	ts	Prepared horseradish
1/4	ts	Dry mustard
1		Vegetable cooking spray
1/2	ts	Reduced-calorie margarine
1	tb	Finely chopped green pepper
1	tb	Finely chopped onion
1/4	ts	Garlic powder
1/8	ts	Salt
1/8	ts	Ground red pepper
1/2	c	No-salt added tomato sauce
2 1/2	oz	Jar sliced mushrooms, drained

Combine first 5 ingredients in a small bowl, stirring well. Shaped into 8 meatballs. Arrange on rack of broiler pan coated with cooking spray. Broil 5-1/2 inches from heat (with electric oven door partially opened) 10 to 12 minutes or until done, turning once. Set aside; keep warm. Heat margarine in a small saucepan over medium-high heat until melted. Add green pepper and next 4 ingredients; saute until onion is tender. Stir in tomato sauce and mushrooms; cook until thoroughly heated. Add meatballs, and stir until coated. Serve immediately. Yield: 8 meatballs.

Per serving: Calories 36; fat 1.2 g (30%); sat fat 0.3 g; carbohydrate 2.6 g; protein 3.8 g; cholesterol 9 mg; sodium 73 mg.

Exchanges: 1/2 lean meat, 1/2 vegetable

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