Serves: 5
Total Calories: 573

2 teaspoons polyunsaturated oil
1 onion, finely diced
2 cloves garlic, finely diced
3/4 cup plain bread crumbs
3/4 cup vegetable stock
2 pounds ground lamb
1/2 cup liquid egg substitute
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
10 drops Tabasco Hot Sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons polyunsaturated oil
1 medium onion, finely diced
1/2 cup honey
1/2 cup cider vinegar
1 1/2 cups apple cider

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.

Nutritional Facts:

Serves: 5
Total Calories: 573
Calories from Fat: 211

More Recipes from the The Happy Heart Cookbook Cookbook:
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White Bean Dip
Spicy Black Bean Dip
Caviar Dip
Clam Dip
Cottage Cheese Dip
Mongolian Yoghurt Dip
Eggplant Dip
Creamy Garlic Dip
Hummus (Garbanzo Bean Dip)
Onion Soup Dip
Caponata
Dipping Oil for Bread
Gravlax
Artichoke Bits
Chicken Canape
Sardine Canape
Oriental Chicken Wings
Fish Cocktail
Herring Salad
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Stuffed Mushrooms
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Smoked Salmon Canape
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