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Old 08-04-2003, 03:26 PM   #1
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Low-Carb Meatballs? Need recipe

Does anyone have a good recipe for low-carb meatballs? Either swedish or italian style (preferably swedish!). I'm gluten intolerant, so I can't put breadcrumb substitutes in them. Thanks!
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Old 08-04-2003, 03:59 PM   #2
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I just saw this in a magazine...I love Buca's meatballs and this recipe is very similiar to my MIL's...which are quite yummy. Just use the almond flour...I think, haven't actually tried yet. I was going to use 1/2 almond flour and 1/2 WPI...but if you're gluten intolerant maybe all almond flour or the pork rinds.

Buca Di Beppo Meatballs…LC style
2 ½ lbs. Ground beef
½ cup grated Pecorino Romano Cheese
¾ cup almond flour or...ground up pork rinds
4 large eggs
¼ cup chopped garlic
2 tsp. salt

In a large mixing bowl, combine ground beef, cheese, breadcrumbs, eggs, garlic and salt. Mix well. Shape into meatballs the size of golf balls. Set meatballs aside and let rest for 1 hour. For best taste, fry in frying pan or bake. Serve with LC Italian sauce.
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Last edited by scuzami; 08-04-2003 at 04:04 PM..
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Old 08-04-2003, 04:59 PM   #3
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I just made these tonight for supper:



BAKED MEATBALLS
1 pound hamburger
1 pound bulk Italian sausage
2 t. dry, minced onion
1/2 t. granulated garlic
1/2 cup parmesan (I used the kind in a can)
2 eggs
1/2 t. salt
1/4 t. pepper

Mix all ingredients in a large bowl using fingers. Shape in golf ball size meatballs and place on a large baking sheet with sides. Bake at 375º for 15-20 minutes until meatballs are done all the way through. Makes about 30 meatballs (4 meatballs - 1.5 carbs)
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Old 08-04-2003, 05:17 PM   #4
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brown onions, green pappers and celery in olive oil add to
1 lb hamburger
1 egg
1 c grater parmasan
season to taste, italian seasoning, garlic salt, orehano etc...
make into balls and bake for 45 minutes at 350
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Old 08-04-2003, 07:38 PM   #5
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What kind of sauce did you use? Could we have the recipe for that too? lol.
Your meatballs look delish!
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Old 08-05-2003, 05:35 AM   #6
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Sherri63, no secret recipe, I just use Ragu from a jar. When I make meatballs, I dump a jar of sauce in the pot and let them simmer for awhile. I make pasta for my son and my husband and I just eat the meatballs and a salad. I drain off most of the sauce before I eat mine so I only eat whatever sauce is still clinging to the meatballs.
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Old 08-06-2003, 11:48 AM   #7
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Thanks for all the ideas!
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Old 08-06-2003, 12:58 PM   #8
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now i want a meatball. Oh boy the meat craving are getting to me
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Old 08-08-2003, 06:47 AM   #9
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This looks good and was in this month Low Carb Luxury Online Magazine..
Italian Meatballs
If you've ever wondered why Italian meatballs have so much flavor, one of the secrets is the addition of Parmesan cheese.

* 1 1/2 lbs lean ground chuck or ground round
* 1/2 cup freshly grated Parmesan cheese
* pinch freshly grated nutmeg
* 4 Tbsp snipped fresh parsley
* 1 small onion, finely chopped or grated
* 1/4 cup dry low carb bread crumbs
* 1 tsp finely chopped garlic
* 1 tsp salt
* 1 egg, slighty beaten
* Freshly ground pepper
Combine above ingredients in a large mixing bowl. Mix thoroughly, but gently, by hand or with a wooden spoon. (This actually works best when you knead the ingredients together with your hands until thoroughly mixed.)
Preheat oven to 350° F. Spray a cookie sheet (with sides) using non-stick cooking spray. Gently shape meat mixture into balls (about 18) the size of a walnut by rolling a small amount of the mixture between your palms to form each one. To make forming the balls easier, dip your hands into cold water before you begin to shape each ball.
Arrange in the prepared pan. Bake 20 to 30 minutes or until the internal temperature is 160° F.
The meatballs can also be fried, if you prefer:
Heat 2 tbsp of olive oil in a pan or skillet. Arrange half the meatballs in the pan and cook until golden brown, about 5 minutes. Remove the meatballs to a serving plate. Add an additional 2 tablespoons oil to the pan and cook the remaining meatballs in the same manner.
Serve the meatballs hot, warm or at room temperature.
Makes 6 servings. Per 5-oz serving: 218 calories; 11.7g total fat; 7.3g total carbohydrates; 3.5g fiber; 20.4g protein
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Old 08-08-2003, 08:24 AM   #10
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Because of my kosher way of low carb eating, I'm looking for a recipe of meatballs that doesn't call for cheese in it (parmesan or other). We can't either use bread or similar and as much I have looked in all recipes from this board or other ones, I can't find a suitable recipe.
I'll be grateful to any idea.
Yael
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Old 08-11-2003, 01:49 PM   #11
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Yael--check out the many low-carb meatball recipes on this page:
http://www.carb-lite.au.com/61MEATBE...Meatballs.html

I didn't look at them all, but many of the ones I glanced at didn't have milk, pork, or bread crumbs in them. Something on that page might work for you. (Check out the korean and vietnamese meatballs). Good luck!

Last edited by tiva; 08-11-2003 at 01:51 PM..
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Old 08-11-2003, 03:31 PM   #12
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WOW

What a great site tiva, thanks for posting it, there are several recipes that sound like real winners there.

pam
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Old 08-11-2003, 05:34 PM   #13
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I've found through much Italian cooking that meatballs turn out the best and most tender when you first cook them either by frying or baking in oven(which is easier) and then putting them in sauce and simmer for about 2 hours. The sauce should cover them at least...you can find low carb sauce out there, Trader Joe's has one that has net carbs of 3 for a half cup. Even if you don't eat the sauce...it just adds so much to the flavor of the meatballs...and I always use Romano cheese for a good flavor.
I like the addition of the nutmeg and definitely add the onions and garlic...parsley too.....
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