1/2 lb extra-lean (at least 90%) ground beef
2 tablespoons finely crushed gingersnap cookies
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg white
2 1/2 cups uncooked egg noodles (4 oz)
1/4 cup finely crushed gingersnap cookies
2 tablespoons raisins
1 tablespoon packed brown sugar
3/4 cup reduced-sodium beef broth
1 tablespoon red wine vinegar
Heat oven to 400F. In a small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in an ungreased 13x9-inch pan. Bake for 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
Meanwhile, cook and drain noodles as directed on the package, omitting salt.
In a 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook for 5 minutes, stirring occasionally, until thickened.
Stir the drained meatballs into the sauce. Serve over noodles.
Instead of noodles, try serving the meatballs with brown rice or whole wheat couscous.
Calories: 540 Carbs: 71g Fiber: 3g Sodium: 440mg Protein: 33g