On Nov 11, 3:05 pm, "Cshenk" > wrote:
> <sf> wrote in message
> > On Sun, 11 Nov 2007 11:14:01 -0800, "Cshenk" >
> > wrote:
>
> >>I was thinking to make some today but I do not want to go out to get
> >>anything. I normally have some bread to put in it to help 'bind' but all
> >>I
> >>have is 2 slices of pumpernickle (which I need for something else).
>
> > I don't like any hint bread in meatballs or meatloaf, but an egg or
> > two to bind is fine. Throw in some finely chopped onion and use
> > whatever seasonings you prefer on beef. I like garlic, thyme and a
> > dash of L&P. Which sauce are you putting them in? Red or white?
>
> Going for tonight in a standard 'Classico' spagetti sauce, Tomato Basil.
> Until my crockpots arrive, I don't want to make my own sauce and i needed
> the cool looking jar for other things (grin). I don't make 'italian'
> meatballs often. In fact, I seldom make beef ones at all. Ground Beef in
> Sasebo was *very expensive* compared to stateside prices. I usually was
> making fishball 'meatballs' (totally different steps I assure you). Fir
> meatloaf and metballs, we always have lots of leftover bread from the
> breadmaker so used up the dried ends with anything that needed it.
>
> You'll see a longer post with 6 interesting ones i exported. None optimal
> but one comes close (Family Meatballs). I think now that you mention it,
> that one uses too many crackers. Adapt that down and should work ok? It
> sounds like you may like the Norwegian meatballs for your uses?
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: NORWEGIAN MEATBALLS
> Categories: Diabetic, Main dish, Norwegian, Meatballs
> Yield: 6 Servings
>
> 2 tb Cornstarch
> 3/4 ts Salt (optional)
> 1/2 ts Nutmeg
> 2 Lg egg whites
> 3/4 c Skim milk
> 1 lb Very lean ground beef
> 2/3 c Cream of mushroom soup
>
> Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
> low speed to blend well. Add beef to mixer bowl and mix at low speed
> to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
> per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
> has been lined with aluminum foil or sprayed with cooking spray. Bake
> 30 minutes at 375F.
> Remove from pan while still hot and place in a 1 1/2 quart
> casserole. Mix soup and remaining 1/2 cup milk well and pour over
> meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
> per serving with a little of the sauce. 1 serving = 1 vegetable, 2
> lean meat calories = 148
>
> MMMMM
>
> Not sure you want that much mushroom sauce but you can see how it can be
> edited out.

What a crappy recipe. I think that people can find their own crappy
recipes without your help. What's for dessert, a Jello mold?

--Bryan