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Ingredients
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    1   
    egg, beaten
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    1/4  cup 
    fine dry bread crumbs
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    1   
    medium onion, finely chopped (1/2 cup)
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    1/4  teaspoon 
    dried oregano, crushed
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    1   pound 
    lean ground beef
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    1/2  cup 
    chopped green sweet pepper
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    1   tablespoon 
    cooking oil
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    1  15  ounce can 
    tomato sauce
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    2   tablespoons 
    brown sugar
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    1   tablespoon 
    prepared mustard
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    1   teaspoon 
    chili powder
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    1/4  teaspoon 
    black pepper
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    1/4  teaspoon 
    garlic salt
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    Dash bottled hot pepper sauce (optional)

Directions
1.
Heat oven to 350 degree F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.
2.
Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings.
Make Ahead Tip
  • Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours
Nutrition information
Per Serving: cal. (kcal) 78, Fat, total (g) 5, chol. (mg) 26, sat. fat (g) 2, carb. (g) 4, fiber (g) 1, pro. (g) 5, vit. A (RE) 62, vit. C (mg) 5, sodium (mg) 187, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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