Meatballs

superhockeymom
superhockeymom Posts: 2,000 Member
edited November 25 in Recipes
Does anyone have any hints or a recipe that won't break the calorie bank. Also what's the best way to get an accurate calorie count per meatball? I was thinking of putting them in crockpot with sauce.

Replies

  • psgame
    psgame Posts: 2 Member
    http://www.skinnytaste.com/2015/10/sweet-n-spicy-turkey-meatballs-with.html
    I create recipe from ingredients to get total calorie count then divide by servings
  • earlnabby
    earlnabby Posts: 8,171 Member
    Use ground sirloin or any ground beef that is a higher percent of lean. I also use crushed corn flakes instead of bread crumbs to hold them together (because you need less) and bake them on a cooling rack so the fat drips into a cookie sheet.

    As far as figuring out the calories, calculate the entire recipe in the recipe builder and divide the total calorie count by how many meatballs you make to figure out the count per meatball. This is the easiest thing because you can make them any size you want, depending on whether you are making them as a dinner or appetizer.
  • Unknown
    Unknown
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  • superhockeymom
    superhockeymom Posts: 2,000 Member
    Ok good tips yes baking first is a good idea. Wish me luck can't believe I have never made a meatball.
  • LKArgh
    LKArgh Posts: 5,178 Member
    Actually prefer meatballs with no sauce at all. I just bake them. If I am going to use sauce, it is a simple tomato sauce with herbs and lots of garlic, so not adding much in calories.
  • MonkeyMel21
    MonkeyMel21 Posts: 2,396 Member
    superhockeymom wrote: »
    Ok good tips yes baking first is a good idea. Wish me luck can't believe I have never made a meatball.

    Good luck! I've never made meatballs either!!
  • suruda
    suruda Posts: 1,233 Member
    cooking in a crockpot with the sauce doesn't allow you to capture the fat and drain it. Probably why they are so delicious that way! :-1:
  • Sweets1954
    Sweets1954 Posts: 507 Member
    You can try making the meatballs with ground turkey, chicken, or pork in place of the ground beef or in combination with the beef. Ground turkey is much leaner therefore much dryer than beef so you will have to add something to make them more moist. I would definitely bake them first, then add them to any sauce you like.
  • superhockeymom
    superhockeymom Posts: 2,000 Member
    Thank for your advise I baked them then the crockpot. Success they are so good.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    I always keep meatballs on hand in the freezer. I use 1.5 large zucchini grated with the water squeezed out, 1lb turkey, 1/8 cup breadcrumbs, about 1/8 cup Romano, season and bake at 425 for about 17 mins. I remove them from the baking sheet, wipe it down and put the meatballs back. Once they're cool, I put them in the freezer then bag them when they're frozen. That way you can take out the amount you want and nothing is frozen together.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    w2zi3x3gzult.jpg
    Bagged up next to my chicken/zucchini nuggets.
  • earlnabby
    earlnabby Posts: 8,171 Member
    superhockeymom wrote: »
    Thank for your advise I baked them then the crockpot. Success they are so good.

    If you are doing the crockpot, baking them first is the best way. They fall apart otherwise if you keep them in the pot too long.
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