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Plus+ 8 Per Serving

Nonstick cooking spray
1 tablespoon finely chopped,
drained canned whole cherry pepper
1/4 cup bottled chili sauce
1/4 cup seasoned fine dry bread crumbs
2 tablespoons finely chopped onion
1 tablespoon grated Parmesan cheese,
or Romano cheese
1 1/2 teaspoons fennel seeds, crushed
1 pound very lean ground pork
1 26- or 27-ounce jar chunky-style pasta sauce
1/4 cup chopped, drained canned whole cherry peppers (4 peppers)
3 cups hot cooked wide noodles


1. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a large bowl combine the 1 tablespoon finely chopped pepper, the chili sauce, bread crumbs, onion, cheese, and fennel seeds. Add pork. Mix well. Shape into 36 meatballs. Place in prepared pan.
2. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until browned and cooked through. Remove from oven; drain off fat.
3. Meanwhile, in a medium saucepan heat the pasta sauce until bubbly. Add baked meatballs and the 1/4 cup chopped peppers; heat through. Serve over hot noodles.

Makes 6 Equal Servings

Nutritional Info Per Serving: Calories 294, Carbs 38 g, Fat 9 g, Fiber 2 g, Protein 16 g
"Kicked Up" Meatballs And Pasta