LIGHT STYLE : Eat Your Champagne

By ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN

Dec. 26, 1991 12 AM PT

<i> This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95)</i>

New Year’s Eve revelers will not believe that this light but rich-tasting meatball appetizer could be as low in fat and calories as it is. Instead of egg yolks, egg substitute binds the meat, and low-calorie grape jelly flavors and sweetens the meat mixture. Champagne adds a special flavor fillip without alcohol calories. That’s because most of the alcohol burns off in the cooking process, leaving only flavor.

CHAMPAGNE MEATBALLS

1 pound ground beef sirloin

Freshly ground pepper

1 tablespoon minced onion

1 teaspoon minced garlic

1 tablespoon egg substitute or 1 egg white

1/2 cup low-calorie grape jelly

1/4 cup low-sodium catsup

1/2 cup Champagne or dry white wine

Combine beef, pepper to taste, onion, garlic and egg substitute in bowl. Mix well. Shape into 36 (1-inch) meatballs.

Combine grape jelly, catsup and Champagne in saucepan. Simmer, uncovered, 5 minutes to blend flavors. Add meatballs and simmer, uncovered, 30 minutes, stirring often to blend flavors. Makes 36 meatballs.

Note: Meatballs may be stored in freezer before or after cooking. To cook from raw frozen state, thaw slightly, then cook as directed. To heat from cooked frozen state, thaw slightly and bake at 350 degrees 15 minutes or until heated through.

Each meatball contains about:

24 calories; 10 mg sodium; 8 mg cholesterol; trace fat; 1 gram carbohydrate; 3 grams protein; 0 fiber; 33% calories from fat.

Exchanges: 1/4 meat.