BBQ Meatballs – 125 mg Sodium
Ingredients
Meatballs
Sauce
Instructions
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Dice yellow onion very fine.
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Combine ground meat, onion, egg, matzo meal, garlic powder and lemon pepper in a large bowl. Use your hand to mix to make sure everything is well combined.
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Roll meat into small balls. Mine came out to about 20 meatballs but you will have more or less depending on the size you want, remember they will shrink a little while cooking.
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Combine all sauce ingredients in a bowl and set aside.
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Heat a large frying pan over medium-high heat. Place each meatball into the pan to sear, flipping each one after 2-3 min.
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Once meatballs are browned on all sides reduced heat to medium-low and pour in the sauce, bring to a simmer and cover for 15-20 min stirring occasionally.
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Uncover and check the sauce consistency, if it is too thick you can add a little water, if it is too watery leave on the heat uncovered for a few minutes until it reaches the consistency you want.
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Serve with toothpicks as an appetizer or on a bun as a sandwich or over rice.
Note
Potassium Disclaimer: Heinz No Salt Added Ketchup uses potassium chloride for flavor. 2/3 cup adds approx 2,000 mg potassium to this recipe, or approx 500 mg potassium per serving. If this does not fit with your health goals you can either leave it out entirely or substitute with 1/4 cup no salt added tomato paste, 2 tbsp brown sugar and 1/4 cup water.
Sodium Content:
1/2 lb ground beef 150 mg
1/2 lb ground turkey 175 mg
1 large egg 70 mg
2/3 cup Heinz No Salt Added Ketchup 55 mg
1 tsp Lea & Perrins Reduced Sodium Worcestershire Sauce 45 mg
Total = 495 mg / 4 servings ≈ 125 mg per serving
