Text 24466, 43 rader
Skriven 2007-12-22 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MIKE ROBERTS
Ärende: Meatballs
=================
-=> Quoting Mike Roberts to Carol Shenkenberger <=-

 MR> Does anybody have any good ideas on how to make meat dishes such as
 MR> meatballs  or Meatloaf more diabetic friendly? I have learned that
 MR> using a lot of Cheese  like Parmesan or Romano etc, along with the eggs
 MR> will keep meatballs pretty  much together, but would like to cut down
 MR> bit on calories ( all that cheese )

One egg per pound and a half of meat should be sufficient without
any cheese.

 MR> and somehow give it some flavor.

Rely on herbs and spices: black pepper, chilies (ground or in hot
sauce), oregano, basil, thyme, marjoram, celery seed are all good.

Also garlic and onion.

 MR> love meatloaf, but the best always seemed  to have high carb fillers
 MR> like Bread crumbs or dry mashed potatoe flakes or  cracker crumbs etc.
 MR> I tried low carb crumbs, but makes the meat taste too much like a soy
 MR> product. 
                     
Would a less refined grain help? Perhaps cracked wheat or bulgur? I
sometimes soften the grain with a little boiling hot water before
adding it to the meat mixture and always add a little soy sauce or
worcestershire sauce to the water to make the grain "meatier"
tasting.
                                            
You could also add finely minced vegetables to the meat mixture to
add bulk and reduce fat and calories. Celery is the first thing that
comes to mind. 



Cheers

YK Jim


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