REC: Italian meatballs
 

I have always adored meatballs and/or meatloaf made by mixing
hamburger, eggs, parmesan cheese and Progresso Italin bread crumbs.
Nothing else has ever tasted as good to me as this simple mixture.

Course, the bread crumbs are out on low-carb. But I recently ran
across a recipe for making a copycat of the bread crumbs homemade and
figured I'd just add the spices directly to the meat. It turned out
awesome!

I made some low-carb for myself and some "regular" for hubby at the
same time - mine actually tasted *better* as the flavoring is more
pronounced since it's not diluted with bread.

Here's the basic mix:

2 lbs hamburger
2 eggs
1/4 cup grated parmesan cheese
1 tsp lite salt
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1 drop Sweetzfree

For meatballs, mix the stuff above thoroughly, form into 1 inch balls
and fry in batches in olive oil over medium heat. Drain when cooked,
then add to pot with 1/2 jar spaghetti sauce and about 1/2 cup water,
simmer on low until sauce is back to original consistency. Wonderful
when served with some mozzarella melted over it.

Alternatively, make meatlof from the same mix. Add some veggies to the
mix (chopped onions or bell peppers, shredded carrots), pile into a
loaf pan, top with tomato paste or shredded cheddar or mozzarella and
bake at 350 for about an hour.

Italian meatballs
 

wrote in message
oups.com...
I have always adored meatballs and/or meatloaf made by mixing
hamburger, eggs, parmesan cheese and Progresso Italin bread crumbs.
Nothing else has ever tasted as good to me as this simple mixture.

Course, the bread crumbs are out on low-carb. But I recently ran
across a recipe for making a copycat of the bread crumbs homemade and
figured I'd just add the spices directly to the meat. It turned out
awesome!

I made some low-carb for myself and some "regular" for hubby at the
same time - mine actually tasted *better* as the flavoring is more
pronounced since it's not diluted with bread.

Here's the basic mix:

2 lbs hamburger
2 eggs
1/4 cup grated parmesan cheese
1 tsp lite salt
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1 drop Sweetzfree



Love to try this, but what is sweetzfree and what is a UK alternative?
Thanks

Liz

Italian meatballs
 

"Liz J" thejordanschangethistoanatsignclara.net wrote in message
...

wrote in message
oups.com...
I have always adored meatballs and/or meatloaf made by mixing
hamburger, eggs, parmesan cheese and Progresso Italin bread crumbs.
Nothing else has ever tasted as good to me as this simple mixture.

Course, the bread crumbs are out on low-carb. But I recently ran
across a recipe for making a copycat of the bread crumbs homemade and
figured I'd just add the spices directly to the meat. It turned out
awesome!

I made some low-carb for myself and some "regular" for hubby at the
same time - mine actually tasted *better* as the flavoring is more
pronounced since it's not diluted with bread.

Here's the basic mix:

2 lbs hamburger
2 eggs
1/4 cup grated parmesan cheese
1 tsp lite salt
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1 drop Sweetzfree



Love to try this, but what is sweetzfree and what is a UK alternative?
Thanks

Liz


It sounds good to me, too. I'm going to try it without the Sweetzfree
because I have learned to get along without sweeteners of any kind.
However, I had to look that one up. It is apparently a type of liquid
Splenda (with Sweetzfree as the brand name or possibly just the name of the
site that handled it), so you probably have something similar in the UK.

MaryL

Italian meatballs
 

"Liz J" thejordanschangethistoanatsignclara.net wrote

Love to try this, but what is sweetzfree and what is a UK alternative?

A more important question is why anyone would want to include a sweetening
agent in something that's supposed to be a savory?

--
Bob
http://www.kanyak.com

Italian meatballs
 

"Opinicus" wrote in message
...
"Liz J" thejordanschangethistoanatsignclara.net wrote

Love to try this, but what is sweetzfree and what is a UK alternative?

A more important question is why anyone would want to include a sweetening
agent in something that's supposed to be a savory?

A single drop in that entire recipe won't do much at all, but I still can't
answer your question.

Italian meatballs
 

Opinicus wrote:

A more important question is why anyone would want to include a sweetening
agent in something that's supposed to be a savory?

The copycat bread crumb recipe I was using called for sugar, so I
substituted Sweetzfree.

Frankly, it is so little, I doubt it mattered one way or the other.

Italian meatballs
 

Opinicus wrote:

A more important question is why anyone would want to include a sweetening
agent in something that's supposed to be a savory?

The copykat recipe for the bread crumbs had a tiny bit of sugar, so I
substituted an equivalent amount of sweetzfree.

To tell you the truth, it's so little, I doubt it makes much difference.