1 lb. boneless beef chuck arm roast, boneless, trimmed*
8-oz Turkey breast, lean, ground
1 Onion, finely chopped
2 cloves Garlic, minced
1/4 Cup Quick-cooking oats
1 large Egg White
1 tsp. Pumpkin pie spice
1 tsp. Dried thyme
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1 1/2 Cups Orange juice
8-oz. Pineapple, crushed, packed in unsweetened juice, drained
2 Tbsp. reduced sodium soy sauce
1/2 Tbsp. golden brown sugar, firmly packed
1/2 tsp. ginger
1/8 tsp. salt, optional

Preheat the oven to 375ºF.

In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.

Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan.

Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.

For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.

With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.

Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days.

* or similar cut, trimmed beef

Exchanges Per Serving 1/2 Fruit 1 Very Lean Meat

Nutrition Information:
Amount per serving: Calories 56; [Calories From Fat 7] Total Fat 1 g; Saturated Fat 0 g; Cholestrol 18 mg; Sodium 71 mg;* Total Carbohydrate 4 g; Dietary Fiber 0 g; Sugars 4 g; Protein 8 g
WW Points: 1
Number of Servings: 21
Serving Size: 2 meatballs

* Not appropriate for low sodium diets.