1 lb. ground pork
1 cup reduced fat mexican blend cheese
1 medium onion, grated
1 medium apple, grated (I used honeycrisp)
1/4 cup breadcrumbs
1 egg, whisked
salt and pepper to taste
garlic powder to taste
I adapted this recipe from a recent Everyday with Racheal Ray issue, lightening it up a bit. Pork and apple is such a classic combo, and the cheese makes the meatballs a little different (and tasty).
In a large bowl, stir together all of your ingredients, saving the egg for last to bind it all together. Spray cookie sheet with non stick spray. Form pork mixture into 16 equal sized meatballs, and place onto cookie sheet. Broil for about 10 minutes. If you are doing WeightWatchers, it's 3 PointsPlus per meatball.
I served these with egg noodles tossed with 1/4 cup reduced fat sour cream and 2 TBSP butter.
One of my favorite new recipes in some time. I froze the remaining meatballs for a future dinner.