On Sun, 6 Mar 2011 22:01:52 +0000 (UTC), Nad R
> wrote:

> So I am getting better at making meals without bread. I have had bread
> machines for at least twenty years. Bread was and still is a staple.

Old habits die hard, but you'll be doing yourself a favor if you at
least cut back on the bread. Substitute salad for bread and keep the
dressing light.

> Like
> today, a meatball (pre made store bought) sandwich... Great taste but
> probably not healthy.

Those store bought things are not very good IMO (too much filler), try
making your own sometime and leave the breadcrumbs out. Use a 50/50
mixture of pork and beef, add an egg, seasonings and some parmesan
cheese. Freeze what you don't use, then you'll have premade meatballs
on hand for later.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 06/03/2011 5:31 PM, sf wrote:
y.
>
> Those store bought things are not very good IMO (too much filler), try
> making your own sometime and leave the breadcrumbs out.

No way, Jose. The breadcrumbs are an important component. They absorb
that tasty fat that would otherwise melt away.



> Use a 50/5o mixture of pork and beef,

Or beef pork and veal.

On Sun, 06 Mar 2011 17:43:16 -0500, Dave Smith
> wrote:

> On 06/03/2011 5:31 PM, sf wrote:
> y.
> >
> > Those store bought things are not very good IMO (too much filler), try
> > making your own sometime and leave the breadcrumbs out.
>
> No way, Jose. The breadcrumbs are an important component. They absorb
> that tasty fat that would otherwise melt away.
>
I don't agree. First of all, I use as little as humanly possible or
leave it out entirely because I don't like the taste of a lot of cheap
filler. Second, Nad thinks he may be having problems with wheat and
meatballs are perfectly fine without any bread crumbs.
>
>
> > Use a 50/5o mixture of pork and beef,
>
> Or beef pork and veal.

That's the classic combo but ground veal is as scarce as hen's teeth
around here. Andronico's is the only place I can think of that has it
all the time. I think veal and duck are more available back East
Coast than here.

--

Today's mighty oak is just yesterday's nut that held its ground.