Another winner from the Biggest Loser

Spicy Meatballs with Fiery Chili Sauce
The Biggest Loser Cookbook Copyright 2006

¼ pound 96% lean ground beef I used the lean beef
from Costco which I think is 88%
2 tablespoons cooked brown rice
¼ teaspoon dried parsley
¼ teaspoon Italian seasoning
¼ teaspoon fennel seeds
1/8 teaspoon garlic powder
1/8 teaspoon red-pepper flakes
1/8 teaspoon dried minced onion
pinch of salt
pinch of black pepper
2 ½ tablespoons of chili sauce
1/8 teaspoon hot-pepper sauce, or more to taste I didn't
add too much because I'm not sure what my son's heat
tolerance is

Preheat oven to 400 degrees F.

In a medium bowl, combine the beef, rice, parsley, Italian seasoning, fennel, garlic powder, red-pepper flakes, onion, salt, and pepper. With clean hands or a fork, mix well. With a 1” cookie scoop or a spoon and your hands, form the mixture into eight 1” meatballs. Place the meatballs in a single layer on a small nonstick baking sheet. Bake for about 7 minutes or until the meatballs are just barely pink inside. Transfer to a medium bowl and set aside.

Meanwhile, in a small bowl, combine the chili sauce with the hot pepper sauce. Pour the sauce over the meatballs. Toss to coat with sauce. Serve immediately.

Makes 1 serving. Per serving: 206 calories, 23 g protein,
17 g carbs, 5 g fat, 60 mg chol, less than 1 g fiber,
678 mg sodium.
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I picked up fennel seeds just last week so when I saw this recipe, I figured it was meant to be. I generally keep everything it takes to make these meatballs on hand (now that I own fennel seeds). We had brown rice with the picante chicken on Tuesday so I just made extra and saved it for this recipe.

These were sooooo good. They were very flavorful, not really 'hot' since I didn't add too much hot sauce. I made the meatballs in the morning, before work, which I think is a good idea. You don't want to cook these too long (especially if you use the 96% beef) so making them ahead of time gives the seasoning time to permeate the meatballs. These would be good as an appetizer too, a lighter version of the famous chili sauce and grape jelly sauced meatballs.

I quadrupled the recipe. This book is all over the place with serving sizes. I'm not sure why this one is just for 1 serving. Although, since one of the biggest problems that dieters have is portion control, it's nice to see recipes for one, for single people or anyone who is dieting alone. I don't think anyone, dieting or not, would feel deprived eating these meatballs.

Blast From The Past: Sweet-Sour Meatballs from November 2005. These were a favorite of my husband's and similar to the recipe above.

Question of the Day: How many people are you cooking for on daily basis?