By Jude Teal

Amarillo Albondigas

Servings: 24

Preparation time: 20 minutes

1 1/2 pounds extra-lean ground beef

1/4 cup bread crumbs

2 tablespoons cornmeal

1/4 cup liquid egg substitute

1/4 cup dehydrated onion flakes

2 1/4 cups enchilada sauce, divided

1/4 cup Neufchatel cheese

1/2 teaspoon ground cumin

1/8 teaspoon garlic powder

1/4 cup ripe olives, sliced

1/4 cup green onion, minced

Mix beef, bread crumbs, cornmeal, egg substitute, onion flakes and 1/4 cup enchilada sauce together. Form into 1 1/2-inch meatballs. Place on a baking sheet sprayed with pan spray. Bake in a 450 degree preheated oven for 5 to 10 minutes, until light brown and firm to the touch (convection oven, 425 degrees for 4 to 8 minutes). Drain on paper towels, if needed.

Prepare sauce: Heat the remaining 2 cups enchilada sauce. Add the Neufchatel cheese, cumin, and garlic powder and stir until blended and smooth. Add the meatballs, stir to coat with the sauce.

May be made ahead to this point. Cover and chill. When ready to serve, reheat in microwave oven on medium power. Garnish with the olive slices and green onion. Serve over rice.

Makes a total of 70 1-inch meatballs. A nice appetizer for 24 or a main dish for 12. Serve with frilled cocktail picks or fondue forks as an appetizer, or over rice for an entree.

Per serving ): 110 calories; 8g fat; 3g carbohydrates; 75mg sodium

It is often said, “all things in moderation,” and that is a good suggestion; especially when it refers to salt.

Salt, that tasty and most-used seasoning is certainly delicious. But, too much of it is bad for our health. Just putting away the salt shaker is not enough to reduce our excess intake.

Not eating that entire bag of chips will certainly help, but more importantly, reading the labels of alll you eat and cook with. A little good focus so we don’t have to give it up entirely.

About 2300mg per day is recommended for most, but if you have any heart problems, the American Heart Association says to cut back to 1500mg.

Old What’s His Name likes salt, but I’ve cut back so he doesn’t get too salty. He’s already salty enough