Spicy RedZone Meatballs
1. In a large bowl combine egg, KEEBLER CLUB crackers, 2 tablespoons ketchup and mustard. Add ground beef. Mix well. Shape into forty-eight 1-inch meatballs. Place, in single layer, in shallow baking pan coated with cooking spray.
2. Bake at 400° F for 10 minutes or until no longer pink in center.
3. In large saucepan combine tomato sauce, 1/2 cup ketchup, brown sugar, onion, relish, Worcestershire sauce, vinegar and pepper. Bring to boiling. Reduce heat. Simmer, uncovered, over low heat for 15 minutes, stirring frequently.
4. Stir meatballs and pineapple (if desired) into tomato mixture. Heat through. Transfer to chafing dish. Keep warm while serving.
Note: for 32 servings, double the recipe
- 4.5 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 30 mg Cholesterol
- 390 mg Sodium
- 16 g Total Carbohydrate
- 1 g Dietary Fiber
- 11 g Sugars
- 7 g Protein
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Nutritional Information
- 4.5 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 30 mg Cholesterol
- 390 mg Sodium
- 16 g Total Carbohydrate
- 1 g Dietary Fiber
- 11 g Sugars
- 7 g Protein
Directions
1. In a large bowl combine egg, KEEBLER CLUB crackers, 2 tablespoons ketchup and mustard. Add ground beef. Mix well. Shape into forty-eight 1-inch meatballs. Place, in single layer, in shallow baking pan coated with cooking spray.
2. Bake at 400° F for 10 minutes or until no longer pink in center.
3. In large saucepan combine tomato sauce, 1/2 cup ketchup, brown sugar, onion, relish, Worcestershire sauce, vinegar and pepper. Bring to boiling. Reduce heat. Simmer, uncovered, over low heat for 15 minutes, stirring frequently.
4. Stir meatballs and pineapple (if desired) into tomato mixture. Heat through. Transfer to chafing dish. Keep warm while serving.
Note: for 32 servings, double the recipe