Nhu Lan make their own chicken liver pate (which they bake) and egg butter (like mayonnaise without vinegar or lemon). Last month, I had a breakthrough which I realize will not sound like anything wild, but the simple act of more than doubling the amount of egg I usually put in made a meatball that stayed together even if not fried first but that was still tender and completely amazing at the end.
So if the recipe calls for 2 tablespoons, I would use maybe 1 1/2 tablespoons, maybe a little less. If you can’t find lingonberry jelly, use cranberry or highbush cranberry jelly. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs and place the meatballs in miniature muffin tin cups.
Pour into a large mixing bowl, and add the Parmigiano-Reggiano and ricotta cheeses, bread crumbs and egg. This low-calorie meatball sub cuts down on fat so you don’t eat too much saturated fat while you nosh on this old favorite. Any family cook can tell you that you’d be wise to keep a recipe with that list of attributes close at hand at all times.
Little did I know that kids all over America were eating virtually the same recipe, most likely found on the side of a Mueller’s spaghetti box. At 182 calories per serving, this low-carb recipe doesn’t skimp on rich flavors, and you’ll get 21 grams of fiber while you eat it all up.
At 6 years old, I had reason to believe my mother’s spaghetti and meatballs was the most marvelous culinary achievement ever created. Although this recipe isn’t as low in carbohydrates as most, it’s got a ton of protein , a macronutrient that boosts metabolic activity, increases satiety, and even helps the body retain muscle while frying flab.
