10 ounces ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 tablespoons minced water chestnuts
1 egg white
1 tablespoon reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened applesauce

1. Preheat the oven to 375 degrees F. Spray a non-stick jelly-roll pan with non-stick cooking spray.

2. In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape mixture into 32 equal meatballs, about 1-inch each; place on the pan. Bake until cooked through and browned, about 15 minutes.

3. Meanwhile, in a 2-quart microwaveable dish, combine the sweet and sour sauce and applesauce; microwave on High until hot and bubbly, about 2 minutes. Gently stir in the meatballs and serve with toothpicks.

Per Serving: 82 calories, 1 g Total fat, 0 g Saturated Fat, 22 mg Cholesterol, 163 mg Sodium, 9 g Total Carbohydrate, 1 g Dietary Fiber, 12 g Protein, 19 mg Calcium. Points per serving: 2. Makes 8 servings.

Emily

Everyone in my family loves these scrumptious little meatballs!

1 pound lean ground beef
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Crumble the ground beef into a large bowl. Add all the remaining ingredients except the oil; mix well. Wet hands; form meat into 24 balls.

In a large skillet, heat the oil until hot. Cook  meat balls in the hot oil, turning often to brown on all sides, un til meat is no longer pink. Drain on paper towels. May be served with hot mustard for dipping, if desired. Makes 24 meat balls.

No need to worry about the carbohydrate count; you could eat the entire batch for just 3 net carbohydrates!

Emily

2 slices bread, torn
2 tablespoons milk
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 (10-1/2 oz) can beef consommé
2 (4 oz) cans mushroom stems and pieces, drained
1 tablespoon dried parsley flakes
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon granules
1/2 cup sour cream
Minced fresh parsley
Hot cooked noodles

1. Combine the bread and milk in a large bowl. Add the egg, onion, salt and pepper. Crumble the ground beef over the mixture and mix together well.

2. Shape into 1-inch balls. In a large skillet over medium heat, brown meatballs in small batches until meat is no longer pink; drain on paper towels.

3. In a large saucepan, melt the butter or margarine; stir in flour until smooth. Gradually add the consommé and bring to a boil. Cook and stir until thickened; about 2 minutes.

4. Reduce heat; add mushrooms, parsley flakes, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.

5. Remove from the heat and stir in sour cream; sprinkle with fresh minced parsley. Serve over hot cooked noodles. Makes 6 to 8 servings.

Emily

There is no need to turn them; they will brown on all sides!

Emily