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PER SERVING (1/8th of recipe, 3 meatballs with about 2 tbsp. sauce): 135 calories, 2.5g fat, 191mg sodium, 15g carbs, 0.5g fiber, 14g sugars, 12g protein — PointsPlus® value 3*
We got a li’l crazy with these mango-infused meatballs. They require a bit of oven lovin’ before you toss ’em in the crock pot, but the results are worth the effort. (PROMISE!) Great for parties!
Meatball
Sauce
Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.
In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. (Don’t be squeamish — it’s the easiest way!) Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet.
Bake in the oven until meatballs are just cooked, 8 – 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a crock pot. Add all remaining sauce ingredients to the crock pot and mix well.
Carefully transfer meatballs to the crock pot. Stir to coat. Cover and cook on low for 3 – 4 hours.
Stir well and serve up meatballs with toothpicks and the extra sauce from the crock pot!
MAKES 8 SERVINGS
Credits: www.Hungrygirl.com

