For the meatballs:
For the sauce:
Preheat oven to 375 degrees F.
In a large bowl, mix together meat, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 2-inch balls (I like to make 8 meatballs per pound, so 16 total. This way you know each is about 2oz and 4 makes a good serving. If you like them smaller, make them 1oz each, so 16 per pound, 32 total) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
Serve immediately over veggies or rice and top with green onions. Enjoy!
Serving Size: (8oz raw weight) 4 meatballs • Calories: 352 • Fat: 16 g • Carbs: 8g • Protein: 44 g