Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MEATBALLS------------------------------
3/4 c Cooked kidney beans 1 sm Onion; minced
1 lb Ground round 1 Cl Garlic; minced
1/3 c Rolled oats 1 lg Egg white
2 ts Chili powder 1/2 ts Salt; optional

---------------------SAUCE VEGETABLES--------------------------
1 cn Tomato sauce (reduced 2 lg Carrots; peel
-- sodium/regular) -- thinly sliced
1/2 c Catsup 2 lg Celery stalks
1/2 c Water -- thinly sliced
2 tb Worcestershire sauce 1 lg Green bell pepper
1 tb Granulated sugar -- seeded and diced
1 lg Bay leaf

--------------------------TO SERVE-------------------------------
10 oz (to 12) noodles (reduced fat Cook according dir.

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X

Preheat oven to 325 F.

MEATBALLS: Puree beans in food processor. In large bowl, combine
beans, gorund beef, oats, chili powder, onion, garlic, egg white, and
salt, if desired. Mix well. Roll into 40, 1-inch balls. Place balls
in shallow spray-coated baking pan or cookie sheet with sides. Bake
10 to 12 mins or until browned on all sides.

SAUCE VEGETABLES: Meanwhile, in large pot, mix together tomato sauce
ketchup, water, Worcestershire sauce, sugar, and bay leaf. Stir to mix
well. Add carrots, celery, and green pepper. Cover, bring to a boil,
and reduce heat.

With slotted spoon, gently transfer meatballs to pot. Simmer,
covered, 20 to 25 mins, stirring occasionally but being careful not
to break up meatballs, until flavors are blended and vegetables are
tender. Remove bay leaf before serving.

Serve over noodles.

NUTRITIONAL DATA (based on 6 servings) Per Serving: Calories 436 Fat
(gm) 10.3 Sat. fat (gm) 3.8 Cholesterol (mg) 47 Sodium (mg) 704
Protein (gm) 27 Carbohydrate (gm) 63 % Calories from fat 21

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