Cooking Light had a great recipe in the September issue for a mini meatball fondue.
It’s light and easier on the calories because the meatballs are made with half shredded zucchini and half ground turkey or chicken. Add shredded onion, a little cheese and an egg and cook in oven instead of frying.
Doctor up a jar of low sodium marinara sauce with some mushrooms. I also added the end of the zucchini and onion in the pan for flavor. Make sure you cook the sauce in an oven proof skillet.
Add the cooked meatballs to the sauce and top with low fat shredded mozzarella and put in oven until melty and then under broiler for the last 5 minutes to really bubble and brown the top. Serve with thinly sliced whole wheat French baguette. The idea is to put the whole pan on the table for the family and dip the bread slices into the very soft meatballs. Find the recipe here .
P.S I added a few slices of pepperoni because they were hanging around being lonely in the fridge!