2 egg whites
1/2 cup dry bread crumbs
2 tablespoons finely chopped onion
1 1/2 pounds ground beef, 96/4
1 (16 ounce) can cranberry sauce
½ c. chili sauce
2 tablespoons Splenda
In a large bowl, combine the egg whites, bread crumbs, and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, chili sauce, ketchup, and Splenda; mix well. Pour over meatballs. Cover and cook on low for 6 hours or on high 4 hours; until meat is no longer pink.
Yield: 24 meatballs. Per 2 meatballs= 124 Calories; 2g Fat (16.5% calories from fat); 13g Protein; 13g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.