1 egg
1/3 cup whole-wheat flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
1 packet Sweet ‘N Low zero calorie sweetener
1 cup cooked mashed potatoes
1/2 pound lean ground pork
1 pound very lean ground beef
3/4 cup evaporated skim milk, undiluted



In large mixing bowl, beat egg lightly and combine with remaining ingredients except flour and milk. Form into 30 walnut-sized balls. Roll lightly in flour. In medium-size nonstick skillet, brown a few at a time. Preheat oven to 350F. Transfer meatballs to dutch oven. Cover with milk. Bake, covered, about 1 hour, or until fully cooked.



2 cucumbers, sliced into 1/4” thick rounds

Coarse salt

1 onion, chopped

1 cup water

2 cups vinegar

1 teaspoon salt

1 teaspoon pickle spice

1 pinch Sweet’N Low®



Toss the chopped cucumbers with enough coarse salt to coat the pieces evenly and let sit in a colander for 30 min. Rinse the cucumber and let drain. Place the cucumbers and onions in a sterilized glass container or jar and set aside.

Bring the the water, vinegar, teaspoon salt, pickling spice and sweetener to a boil. Remove from the heat and pour over the cucumbers and onions. Seal the container with an air tight lid and place the container upside down to cool.

Once cooled, store the cucumbers in the refrigerator for up to three days.