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#1
March 6th, 2007, 05:10 PM
posted to alt.support.diet.low-carb
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Meatball recipes
Anyone know of good meatball recipes? As a Good Eats fan, I'm sure this
recipe is good: http://www.foodnetwork.com/food/reci..._32086,00.html However, it uses 1/2 cup bread crumbs, which I find to be a bit much. -- Bob in CT 
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#2
March 6th, 2007, 05:21 PM
posted to alt.support.diet.low-carb
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Meatball recipes
Bob in CT wrote:
:: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure :: this recipe is good: :: :: http://www.foodnetwork.com/food/reci..._32086,00.html :: :: However, it uses 1/2 cup bread crumbs, which I find to be a bit much. :: Have you thought of subbing ground almonds, flax seed, or cheese, or even ground rinds? 
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#3
March 6th, 2007, 05:32 PM
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Meatball recipes
On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul
wrote: Bob in CT wrote: :: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure :: this recipe is good: :: :: http://www.foodnetwork.com/food/reci..._32086,00.html :: :: However, it uses 1/2 cup bread crumbs, which I find to be a bit much. :: Have you thought of subbing ground almonds, flax seed, or cheese, or even ground rinds? I have. Maybe I should perform some testing. The above recipe uses 1/4 cup bread crumbs in the mixture and 1/4 cup bread crumbs on the surface. Alton Brown says that the crumbs on the surface attract water and contribute to browning. The crumbs in the mixture are (I assume) to hold onto some liquid. So, I would assume that I'd have to replace the crumbs in the mixture with something that will hold liquid. Perhaps ground rinds would do that? The exterior crumbs I think I could just forego. I was hoping to find a proven recipe, where I wouldn't have to perform testing. -- Bob in CT
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#4
March 6th, 2007, 05:50 PM
posted to alt.support.diet.low-carb
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Meatball recipes
Bob in CT wrote:
:: On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul :: wrote: :: ::: Bob in CT wrote: ::::: Anyone know of good meatball recipes? As a Good Eats fan, I'm ::::: sure this recipe is good: ::::: ::::: ::: http://www.foodnetwork.com/food/reci..._32086,00.html ::::: ::::: However, it uses 1/2 cup bread crumbs, which I find to be a bit ::::: much. ::::: ::: ::: Have you thought of subbing ground almonds, flax seed, or cheese, ::: or even ground rinds? ::: ::: :: :: I have. Maybe I should perform some testing. The above recipe uses :: 1/4 cup bread crumbs in the mixture and 1/4 cup bread crumbs on the :: surface. Alton Brown says that the crumbs on the surface attract :: water and contribute to browning. The crumbs in the mixture are (I :: assume) to hold onto some liquid. So, I would assume that I'd have :: to replace the crumbs in the mixture with something that will hold :: liquid. Perhaps ground rinds would do that? The exterior crumbs I :: think I could just forego. I think to some extent they will. :: :: I was hoping to find a proven recipe, where I wouldn't have to :: perform testing. Perhaps someone else has been down that road. I'd leave out the crumbs altogether and just eat tasty meat!
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#5
March 6th, 2007, 06:42 PM
posted to alt.support.diet.low-carb
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Meatball recipes
On Tue, 06 Mar 2007 12:50:01 -0500, Roger Zoul
wrote: Bob in CT wrote: :: On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul :: wrote: :: ::: Bob in CT wrote: ::::: Anyone know of good meatball recipes? As a Good Eats fan, I'm ::::: sure this recipe is good: ::::: ::::: ::: http://www.foodnetwork.com/food/reci..._32086,00.html ::::: ::::: However, it uses 1/2 cup bread crumbs, which I find to be a bit ::::: much. ::::: ::: ::: Have you thought of subbing ground almonds, flax seed, or cheese, ::: or even ground rinds? ::: ::: :: :: I have. Maybe I should perform some testing. The above recipe uses :: 1/4 cup bread crumbs in the mixture and 1/4 cup bread crumbs on the :: surface. Alton Brown says that the crumbs on the surface attract :: water and contribute to browning. The crumbs in the mixture are (I :: assume) to hold onto some liquid. So, I would assume that I'd have :: to replace the crumbs in the mixture with something that will hold :: liquid. Perhaps ground rinds would do that? The exterior crumbs I :: think I could just forego. I think to some extent they will. :: :: I was hoping to find a proven recipe, where I wouldn't have to :: perform testing. Perhaps someone else has been down that road. I'd leave out the crumbs altogether and just eat tasty meat! That's not a bad option, either. What I usually do is make the recipe once to see "what it should taste like", then make substitutions. But I could do it the other way around. -- Bob in CT
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#6
March 6th, 2007, 06:43 PM
posted to alt.support.diet.low-carb
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Meatball recipes
On Tue, 06 Mar 2007 13:22:17 -0500, BlueBrooke .@. wrote:
On Tue, 06 Mar 2007 12:10:04 -0500, "Bob in CT" wrote: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure this recipe is good: http://www.foodnetwork.com/food/reci..._32086,00.html However, it uses 1/2 cup bread crumbs, which I find to be a bit much. Hi, Bob -- It's not the meatballs (and thanks for the recipe, btw -- Alton Brown rocks) -- but I have a meatloaf recipe that I use oatmeal in instead of breadcrumbs and it comes out great. I'm trying to remember now -- I think I use 1/2 c. oatmeal for 2-2.5 pounds of meat. If only 1/4 c. breadcrumbs goes in these meatballs, replacing with oatmeal would mean 12g carbs for the oatmeal (that's subtracting fiber), so with four servings, that would be 3g net carbs from the oatmeal per serving. I could do that. :-) -- BlueBrooke 254/236/135 -- 01 Jan 2007 That's not a bad idea, although I'd have to go buy some oats. ;-) -- Bob in CT
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#7
March 6th, 2007, 06:55 PM
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Meatball recipes
I use some TVP in meatloaf, I'm sure it would work in meatballs as well.
Bob in CT wrote: | Anyone know of good meatball recipes? As a Good Eats fan, I'm sure | this recipe is good: | | http://www.foodnetwork.com/food/reci..._32086,00.html | | However, it uses 1/2 cup bread crumbs, which I find to be a bit much.
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#8
March 6th, 2007, 06:56 PM
posted to alt.support.diet.low-carb
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Meatball recipes
Roger Zoul wrote: Bob in CT wrote: :: On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul :: wrote: :: ::: Bob in CT wrote: ::::: Anyone know of good meatball recipes? As a Good Eats fan, I'm ::::: sure this recipe is good: ::::: snip Perhaps someone else has been down that road. I'd leave out the crumbs altogether and just eat tasty meat! Last time I made a meatloaf, I experimented a bit. I had about 1 1/2lbs of meat and one egg IIRC. Rather than add breadcrumbs, I crushed up one Ryvita crispbread,( 6 gms carbs), and about 1-2 tablespoons of carbquick. It came out excellently, didn't fall apart, and those carbs, spread over several servings was minimal. Gillian
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#9
March 6th, 2007, 07:03 PM
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Meatball recipes
On Tue, 06 Mar 2007 13:56:24 -0500, Gill Murray
wrote: Roger Zoul wrote: Bob in CT wrote: :: On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul :: wrote: :: ::: Bob in CT wrote: ::::: Anyone know of good meatball recipes? As a Good Eats fan, I'm ::::: sure this recipe is good: ::::: snip Perhaps someone else has been down that road. I'd leave out the crumbs altogether and just eat tasty meat! Last time I made a meatloaf, I experimented a bit. I had about 1 1/2lbs of meat and one egg IIRC. Rather than add breadcrumbs, I crushed up one Ryvita crispbread,( 6 gms carbs), and about 1-2 tablespoons of carbquick. It came out excellently, didn't fall apart, and those carbs, spread over several servings was minimal. Gillian I forgot about crispbread! That could work well and be similar enough to the original recipe. -- Bob in CT
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#10
March 6th, 2007, 08:15 PM
posted to alt.support.diet.low-carb
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Meatball recipes
Bob in CT wrote:
On Tue, 06 Mar 2007 12:21:34 -0500, Roger Zoul wrote: Bob in CT wrote: :: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure :: this recipe is good: :: :: http://www.foodnetwork.com/food/reci..._32086,00.html :: :: However, it uses 1/2 cup bread crumbs, which I find to be a bit much. :: Have you thought of subbing ground almonds, flax seed, or cheese, or even ground rinds? I have. Maybe I should perform some testing. The above recipe uses 1/4 cup bread crumbs in the mixture and 1/4 cup bread crumbs on the surface. Alton Brown says that the crumbs on the surface attract water and contribute to browning. The crumbs in the mixture are (I assume) to hold onto some liquid. So, I would assume that I'd have to replace the crumbs in the mixture with something that will hold liquid. Perhaps ground rinds would do that? The exterior crumbs I think I could just forego. I was hoping to find a proven recipe, where I wouldn't have to perform testing. I have occasionally used WASA shortbreads crushed up in meatloaf. You might consider that. The Fiber Rye WASA is the one with least carbs per cracker, and it is what I used. Unfortunately, I didn't really measure out the proportions scientifically.
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