Sweet & Sour Meatballs 2

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6  

Meatballs

  2             pounds  lean ground beef
  1             medium  onion -- finely minced
  1             small  apple -- cored and shredded
  1             cup  rice chex® -- crushed
  1             tablespoon  garlic powder
  1/4          teaspoon  ground black pepper

Sauce

  3             tablespoons  cornstarch
  1             can  tomato paste
  3             cups  water
  6             tablespoons  apple cider vinegar -- you can exchange with white vinegar
  1/2          cup  brown sugar
  3             tablespoons  low sodium soy sauce

Meatballs:

• Mix all ingredients together and form into meatballs.
• Arrange in a single layer in a baking dish. Bake covered, at 350°F for 45
• minutes or until cooked through. Remove from oven and drain of any fat from the dish.

Sauce:

• In a sauce pan, whisk vinegar and cornstarch together, add water, tomato paste, soy sauce, brown sugar and whisk together until smooth
• Bring to a boil stirring to avoid sticking, reduce to simmer and continue cooking until it thickens
• Pour over baked meatballs. Return to the oven for 20 minutes..
• Serve with rice noodle or steamed rice.

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving (excluding unknown items): 532 Calories; 32g Fat (53.7%
calories from fat); 29g Protein; 32g Carbohydrate; 2g Dietary Fiber; 114mg
Cholesterol; 633mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1
1/2 Vegetable; 1/2 Fruit; 4 Fat; 1 Other Carbohydrates.