Ingredients:

1/2 cup ketchup
4-1/2 Tbsp Urban Accents Vermont Grill Dryglaze, divided
1 to 1-1/4 lbs ground beef
1 egg
1/4 cup bread crumbs
2 Tbsp minced yellow onion

Directions:

Preheat oven to 350F.  Place ketchup in small saucepan with 3 Tbsp Vermont Grill Dryglaze; set aside.  In medium bowl, combine ground beef, egg, bread crumbs, onion and remaining seasoning; combine thoroughly.  Roll mixture into small meatballs approximately 1-inch in diameter and place on baking sheet prepared with non-stick spray.  Bake for 15-20 minutes until cooked through.  While meatballs are cooking, slowly heat ketchup mixture over low heat, stirring continuously until seasoning is totally mixed in and sauce is warm.  Place sauce in serving bowl, add cooked meatballs and gently stir so that meatballs are evenly coated with sauce.  Serve warm.