1tablespoonpure maple syrupor a low carb alternative
1tablespoonreduced sodium soy sauce(or use a gluten-free alternative and add salt as needed)
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, use your hands to mix together the meatball ingredients.
Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.
Nutrition info for the low carb version (low carb sweetener): Calories 274; fat 18g; saturated fat 8g; carbs 2g; sugars 0g; sodium 627mg; fiber 0g; protein 23g.