Smoky Salsa, Swedish Meatballs with Cream Sauce

Smoky Salsa

4large tomatoes, peeled and cut into sixths

1or 2 chipotle peppers

1medium onion, cut into sixths

1clove garlic

Assemble Food Grinder, using coarse grinding plate. Attach Food Grinder to mixer. Turn to Speed 4 and grind tomatoes, peppers, onion, and garlic into large bowl or saucepan placed under grinder. Add all remaining ingredients; mix well. For thicker salsa, heat mixture to boiling in saucepan. Reduce heat to low. Cook 5 to

10 minutes, or until desired consistency.

ENGLISH

1/3 cup (80 mL) vinegar

1 teaspoon (5 mL) salt

Tip: Chipotle peppers are dried, smoked jalapeño peppers. If they are not available, substitute fresh jalapeño peppers and 1 drop of liquid smoke.

Yield: 20 servings (2 tablespoons [30 mL] per serving).

Per serving: About 8 cal, 0 g protein, 2 g carb, 0 g fat, 0 mg chol, 109 mg sodium.

Swedish Meatballs with Cream Sauce

Swedish Meatballs

1lb (455 g) boneless beef round steak, cut into 1" (2.5 cm) strips

1/2 lb (225 g) boneless veal, cut into 1" (2.5 cm) strips

1medium onion, cut into sixths

2slices whole wheat bread, broken into pieces

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) nutmeg

1/4 teaspoon (1 mL) allspice

1/4 teaspoon (1 mL) black pepper

1/4 cup (60 mL) fat-free egg substitute or 1 egg

1/2 cup (120 mL) low-fat milk

Cream Sauce

1/4 cup (60 mL) drippings from meatballs or margarine or butter

1/4 cup (60 mL) flour

2cups (475 mL) whole milk

2teaspoons (10 mL) instant beef bouillon granules

1/8 teaspoon (0.5 mL) black pepper

Assemble Food Grinder, using fine grinding plate. Attach Food Grinder to mixer. Turn to Speed 4 and grind beef, veal, onion, and bread into bowl placed under grinder. (Return mixture to grinder and grind once or twice more for extra fine meatballs.) Add all remaining ingredients; mix well.

Shape mixture into 1" (2.5 cm) meatballs and arrange in

151/2 x 101/2 x 1" (38.8 x 26.3 x 2.5 cm) baking pans. Bake at 450°F (232°C) for 15 minutes, or until browned and no longer pink in center.

While meatballs are baking, prepare Cream Sauce. Heat drippings or melt margarine in large saucepan. Add flour and stir until bubbly. Gradually stir in all remaining ingredients. Cook over medium-low heat until mixture thickens and just begins to bubble. Pour over Swedish Meatballs.

Serve meatballs as an appetizer or combine with cooked noodles as a main dish.

Yield: 20 appetizer servings (4 meatballs per serving) or 10 main dish servings (8 meatballs per serving).

Per appetizer serving: About 86 cal, 9 g protein, 5 g carb, 3 g fat, 28 mg chol, 247 mg sodium.

Per main dish serving: About 173 cal, 19 g protein, 9 g carb, 6 g fat, 56 mg chol, 494 mg sodium.