I guess meatballs are a no for me......the sad tale of an italian woman and WLS

what amy said... tomato sauces irritate my pouch!

I'm not Italian but I'm married to one (can you see the Marcus Welby imitation here? LOL). Anyway, when I did meatballs it seemed to me that there were WAY too many breadcrumbs and I really can not do breadcrumbs. Two tiny meatballs and I was done. Not to mention, no pasta at all. I can eat the sauce all day with a spoon but as soon as you add bread or pasta...Nope. I'm done.

I had to work my recipe and substitute cooked spinach and pepper flakes to the meatballs and lower the crumbs or elliminate them completely. I added flax meal instead.

It's just too soon.  Don't worry...you will be able to do it.  :)

I am 4 1/2 months out. I can eat anything tomato, but add a meatball and I am feeling ill within 5 minutes. I have tried Sam's angus beef; jennie-o turkey; even my DH homemade. I can't tolerate them. I am having trouble with burgers (90/10 fat and grilled) also. I can eat chili with no problem. I do know that just thinking about the meatballs now makes me feel nausiated.

I can eat a bit of grilled cheese sandwich, but can't handle bread in any other form.

I eat alot of cottage cheese and yogurt with fruit. I make sure I get my protein to at least 60 grams everyday. I guess that's what is most important at this point.

Good luck to you!!

I am italian and have no problem with meatballs,  everyone is different, my brother had the surgery two weeks after me and he is having problems with meats.  His doctor told him to wait and try it later.  I have absolutly no problem with any foods, Your body does not like them right now, I would wait a month and then try it again.  Good Luck

I too am an Italian and had the same problem in the early stages me and meatballs were not friends. Finally I can eat them and there is no problem, our family recipe is similar to yours only in addition to the bread crumbs we also used some old bread that is soaked in water and added to the meat you squeeze it almost all out , it makes the meat less tough, I think the technical term for it  is a panade. Also I use the fattiest meat possible I found a 73/27 at Walmart and bake the meatballs instead of frying them at 350 for 20 minutes. Other then that the recipe seems that same especially for the sauce , everything goes int he pot.
I finally could eat meatballs about a month ago , and it was killing me as everyone makes me make them for them on birthdays and hoilidays.

I hope this helps I can feel your pain