Creole Meatballs

• 1/4 pound ground round
• 2 tablespoons frozen egg substitute, thawed
• 1 tablespoon dried onion flakes
• 1 teaspoon prepared horseradish
• 1/4 teaspoon dry mustard
• Vegetable cooking spray
• 1/2 teaspoon reduced-calorie margarine
• 1 tablespoon finely chopped green pepper
• 1 tablespoon finely chopped onion
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 cup no-salt-added tomato sauce
• 1 (2 1/2-ounce) jar sliced mushrooms, drained

1. Combine first 5 ingredients in a small bowl, stirring well. Shape mixture into 8 meatballs. Arrange meatballs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 12 minutes or until done, turning once. Set aside; keep warm.
2. Heat margarine in a small saucepan over medium-high heat until margarine melts. Add green pepper and next 4 ingredients; saute until onion is tender. Stir in tomato sauce and mushrooms; cook until thoroughly heated. Add meatballs, and stir until coated. Serve immediately.

ground round, frozen egg substitute, onion flakes, horseradish, dry mustard, vegetable cooking spray, margarine, green pepper, onion, garlic, salt, ground red pepper, nosalt, mushrooms

Taken from www.myrecipes.com/recipe/creole-meatballs (may not work)