Aunt Jenny's Slow-Cooker Meatballs
rec.food.cooking/Maria Rost Rublee
Source: Cooking Light

This is a low-fat and very rich meatballs-and-sauce combo. It's also incredible! The second time I made it, I lightened up on the chili sauce a bit (about 1/3 cup) and substituted that much extra ketchup. We liked it better that way, but either way it's delicious1

1 1/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/2 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2) inch meatballs.

Combine ketchup, sugar, juice, and sauces in an electric slow-cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired.

Yield: 10 servings (serving size: 3 meatballs and about 2 tablespoons sauce).

Calories, 263 (14% from fat); Fat 4.1g (sat 1.4g, mono 1.7g, poly .3g); Protein 18.7g; Carb 37.1g; Fiber .9g; Chol 39mg; Iron 2.9mg; Sodium 721mg; cal 47mg

Note: They suggest serving over egg noodles. We had them over regular pasta and loved it.