BBQ Cola Meatballs
Welcome to Healthy Meals on Our Krazy Kitchen.  I like to focus on real, everyday, satisfying meals that you don’t have to feel guilty about enjoying!
I find meatballs adorable. They are like little mini meat loaves with a scrumptious sauce all around them. What’s not to love?  I’ve made meatballs different ways.  I’ve baked them, I’ve pan fried them. These, I did in the crockpot. (and the oven).  They were baked first, then I threw them in the crock pot.
Then I made a delicious BBQ sauce with a unique sweetener. COKE! I thought that was awesome when I first saw it!!  I got this recipe from Kel from Between the Lines.  I’m always looking for new ways to prepare everyday food so when I saw this, I knew I had to try it!
Doesn’t that look awesome!!! They held together great so gently stirring wasn’t a problem. We ended up eating every last bit of the sauce!! They were made with ground turkey so they weren’t greasy at all.  I ate 7 of them and was quite full!!
We ate this with a delicious Spaghetti Squash Mac and Cheese.  This was a fantastic meal!  Healthy and filling!

 

Barbecue Cola Meatballs

Adapted from Between the Lines
Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
Sauce:
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.
Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 – 30 minutes before serving. Mine made 40 meatballs.
Total calories = 1922 calories
40 meatballs = 48 calories per meatball with sauce
7 BBQ Cola Meatballs + Spaghetti Squash Mac and Cheese = 582 calorie dinner
Check out the spaghetti squash mac and cheese and more healthy recipes at Debbi Does Dinner Healthy!
Try a New Recipe: Spicy Country Ribs

This is an excellent recipe from Real Simple magazine. In the magazine, they used a canned chipotle pepper, but on the website they used chipotle powder. I vote for the actual chipotle pepper because that’s what we use. We usually use boneless ribs. The broiling at the end is a bit of a pain, but is worth it. We have also not broiled occasionally, but the ribs really are best when you finish them off by broiling. I would also suggest that using 4 pounds of ribs yields a bit more than 4 servings. =) These are delicious, easy to make, and not too spicy for the kids.

 

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!


(photo by Susie Cushner)

Slow-Cooker Recipe: Spicy Country Ribs

Yield: 4 servings

These ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and cole slaw on the side.

1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 chipotle en adobo, minced (these peppers come in a can in the Mexican aisle)
1 teaspoon dried oregano
4 pounds pork country ribs

Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.

Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.