Foodie advice needed- adjust meatball recipe how...?

happyteacher
on 2/4/12 6:43 am

Tonight I finally busted out my shiny new meatball pan and put together my first homemade batch. I used a recipe (sort of) from Cooking Light, but substituted ground beef and Italian sausage for ground turkey. Easy enough. It called for 6 tablespoons of molasses and lime juice. Is there something that will be similar to the molasses, but lighter in calories and carbs? Is there such as thing as light (calorie wise) or sugar free molasses. I know, probably a reasonably ignorant question- I am better at teaching math then cooking!

On a happy note I now will have a bunch to freeze down :) I think next time I am dropping the oatmeal and using light bread bread crumbs or perhaps once I try my first homemade loaf of high protein low carb bread I can use some of that.

Cheers!

Surgeon: Chengelis Surgery on 12/19/2011 A little less carb eating compared to my weight loss phase loose sleever here!

1Mo: -21 2Mo: -16 3Mo: -12 4MO - 13 5MO: -11 6MO: -10 7MO: -10.3 8MO: -6 Goal in 8 months 4 days!! 6' 2'' EWL 103% Starting size 28 or 4x (tight) now size 12 or large, shoe size 12 w to 10.5 150+ pounds lost

Join the Instant Pot Pressure Cooker group for recipes and tips! Click here to join!

Debra P.
on 2/4/12 6:47 am - CA

VSG on 03/15/12

I would try sugar free syrup.

countrytat
on 2/4/12 6:56 am - OH

VSG on 01/31/12

try using quinoa...its a grain I think, but full of protein. I have used bulgur before also and its very good... or you can just omit the carbs totally.

happyteacher
on 2/4/12 7:05 am

VSG on 12/19/11

Ahh... quinoa would have been a good adjustment- dang! I miswrote the first post- they were turkey meatballs, not beef and sausage. Trying to lighten up the recipe. Just tried one and it turned out a little sweet, so at the very least I can cut the molasses in half.

Would I have to precook the quinoa?

Surgeon: Chengelis Surgery on 12/19/2011 A little less carb eating compared to my weight loss phase loose sleever here!

1Mo: -21 2Mo: -16 3Mo: -12 4MO - 13 5MO: -11 6MO: -10 7MO: -10.3 8MO: -6 Goal in 8 months 4 days!! 6' 2'' EWL 103% Starting size 28 or 4x (tight) now size 12 or large, shoe size 12 w to 10.5 150+ pounds lost

Join the Instant Pot Pressure Cooker group for recipes and tips! Click here to join!

(deactivated member)
on 2/4/12 7:13 am

VSG on 12/07/11

I have used Worchestershire Sauce and A 1 Sauce in my meatballs. I don't like sweet meatballs at all, so I always stick with the savory. Depending on how much meat you are using 6TBS of moleasses may not be that much. I don't know what your recipe is.

I'd stick with the oatmeal (or try cooked and then ground up quinoa to switch it up - it's good!) rather than bread crumbs. At least with steel cut oats (or quinoa) there is some fiber and nutritional value. Bread crumbs - not so much.

I'm completely into creating new egg bites for my breakfast each week. Have fun experimenting with your meatballs!

happyteacher
on 2/4/12 7:20 am

VSG on 12/19/11

I always have steel cut in the house, but i wasn't sure if they would soften up enough in a meatball? I think next time I am going to go with the A1 optiion you mentioned- I do wish they were savory. This batch was intended to also be for the family, and they are making meatball subs with them- it will be nice for that as it will compliment the tomtoe sauce well. I used 2.5 pounds of meat by the way. The mix seemed too moist before baking, but they turned out tender and not dry and tough- so that part I am good with.

Surgeon: Chengelis Surgery on 12/19/2011 A little less carb eating compared to my weight loss phase loose sleever here!

1Mo: -21 2Mo: -16 3Mo: -12 4MO - 13 5MO: -11 6MO: -10 7MO: -10.3 8MO: -6 Goal in 8 months 4 days!! 6' 2'' EWL 103% Starting size 28 or 4x (tight) now size 12 or large, shoe size 12 w to 10.5 150+ pounds lost

Join the Instant Pot Pressure Cooker group for recipes and tips! Click here to join!

edelu
on 2/4/12 11:07 am - los angeles, CA

How about sugar free maple syrup? Same consistancy and sweetness.

lsereno
on 2/4/12 7:38 am - CA

VSG on 05/17/11

I just made meatballs this week. Here's my recipe:

1 egg
1 lb. 97% fat free ground beef
10 saltine crackers, crushed
2 ****er
Dash of pepper
1/4 teaspoon thyme and oregeno
1/2 teaspoon garlic salt

Mix and form into little balls. Fry in a little olive oil. I used 2 teaspoons. Cool and freeze. Perfect for adding to soups to boost the protein. They would probably be fine with turkey, but I prefer the beef flavor.

Lynda

lsereno
on 2/4/12 7:38 am - CA

VSG on 05/17/11

that was two teaspoons of water. Not sure why it got edited.

italiana1980
on 2/4/12 7:39 am - kenilworth, NJ

VSG on 01/25/12

I think their is a light colored molasses but i never heard of a recipe with sweet for meatballs. i use homeade whole wheat breadcrumbs and use some minced garlic to add flavor. when i do beef i try to get the leanest cut but that also makes for dryer meatballs so you can add alittle skim milk for moisture. i sear them in the pan to get the outside crunchy then bake in the oven. but i did this preop i am not sure if i will have meatballs anytime soon but they sure do sound good right about now haha

Foodie advice needed- adjust meatball recipe how...?

Our Mission

Follow us

Links

Select Photos

Foodie advice needed- adjust meatball recipe how...?