Total Calories: 573
Warm 2 teaspoons of polyunsaturated oil in a small pan over medium heat. Add the onion and garlic and sauté until they are soft.
Mix the bread crumbs and vegetable stock in a bowl and let sit until the bread crumbs soften. Thoroughly blend in the onion, garlic, lamb, egg substitute, rosemary, sage, oregano, Tabasco, salt and pepper. Use a small ice cream scoop to shape the mixture into small balls, place them on baking sheets covered with parchment paper and bake at 400 degrees for 25 minutes.
Heat 2 teaspoons of polyunsaturated oil in a skillet over medium heat. Add the onion and sauté until soft and golden. Stir in the honey, vinegar and cider, bring the mixture to a boil and simmer for 20 minutes until the glaze is reduced in half.
Add the meatballs to the glaze, mix well to coat them all over, transfer to a serving dish and pierce each with a toothpick for service.
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