"Bump up your meatball mojo. Gently form this tried-and-true blend into bite-sized balls, then broil and slather in a spicy, sweet and too-good-to-be-so-simple sauce. The real truth of the matter is this: fresh made meatballs are fabulous. Making homemade meatballs is a great option, especially if you're trying to avoid processed food. This also allows you to keep things lean."
"Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness."
Combine 1 pound 96% lean ground beef, 1/4 cup seasoned dry bread crumbs, egg whites, water, salt and pepper. Form into 24 1-inch meatballs, place on a rack in a broiler pan sprayed with cooking spray, and bake at 400°F for 18–20 minutes until internal temperature reaches 160°F. Simmer 3/4 cup apricot preserves, 3/4 cup barbecue sauce and 2 tablespoons Dijon-style mustard until slightly thickened. Toss cooked meatballs in sauce for 2–3 minutes and serve warm. Preserve substitutions and slow-cooker holding instructions provide flexibility and make-ahead options.
Read at Alternative Medicine Magazine
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