Sweet Mustard Meatballs

Who doesn't love meatballs? Everyone around here loves them. Back in my days of mega cooking, we made ten pounds of meatballs at a time. Funny how the size of those balls grew bigger and bigger as we got tired of rolling. I still make them in advance, but never ten pounds anymore. Five is my limit without helpers.

Since I am cutting calories, these are made with very lean ground beef, but you can use any grind. With less fat, they are less messy and hold their size better, but they will be less juicy and flavorful. The choice is yours.

This mustard sauce is very low calorie, but packed with tangy flavor. It is very much like the sauce I use with my Superbowl Brats. This doesn't have the mayo, so it is more tart and lower calorie. If you are adding fats, go ahead and add the mayo for a creamier taste. I love the sweet and tart flavors combined with the savory meat.

Sweet Mustard Meatballs

1 pound lean ground beef
1 teaspoon ground mustard powder
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Mix all ingredients. Roll meat into balls and bake or pan fry until no longer pink in the center.

Sweet Mustard Sauce

1/4 cup Dijon mustard (or any flavored mustard)
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon paprika
sweetener to taste (I used the equivalent of about 3 Tablespoons of granular Splenda)
1/4 cup water, mol

Blend all ingredients except water. Gradually add in water until you reach your desired consistency. Heat sauce and pour it over meatballs. Extra sauce can also be used as a salad dressing.

Be careful with the sauce; a little goes a long way. Gotta be a mustard lover for this one!