Friend of Julie: Meatballs

Inspired by my recent lunch at Meatball Kitchen in Wibraham, MA, I was inspired to update my meatball repertoire. If you haven't been there, I encourage you put this on your short list of places to go for lunch or dinner. Perhaps call a key friend, as the menu is key-friendly. Avoid the mushroom gravy and Alfredo, as they have flour.

About six months ago a key friend told me he makes meatloaf and meatballs without breadcrumbs or Parmesan cheese. I followed his suggestion to eliminate them from my meatloaf and meatball recipes and I was surprise that I didn't notice a difference. I had not been to a refresher, but I had heard breadcrumbs were no longer allowed, which I found to be true at the refresher I went to earlier this month.

Before I share my new recipe, here's an update on breadcrumbs and cheese: both are no longer allowed during the weight loss phase.

Breadcrumbs: no longer allowed

Cheese: no longer allowed

• Cottage cheese is still allowed and is treated like a vegetable - you must always eat it with with meat.

Are you really going to let cheese or breadcrumbs get between you and your goal size? You aren't giving them up forever, it's just during your weight loss phase. Once you reach your goal and learn maintenance, these items are once again an option.

Ingredients

• 1 pound ground beef (prime) 
• 1 pound ground pork 
• 1 pound ground veal 
• 2 ounces chopped Italian parsley 
•  2 eggs, beat in a bowl 3 ounces chopped garlic, sautéed until light brown in extra-virgin olive oil 
• Freshly ground salt and pepper 
• Extra-virgin olive oil

Directions

1. Grease a sheet pan.
2. In a large mixing bowl, mix veal, beef and pork until thoroughly integrated. 
3. Use your hands; while wearing rubber gloves, do not mix with a machine of any type.
4. Add garlic, eggs, parsley, salt and pepper and mix until all ingredients are combined. 
5. Form mixture into 2 to 2.5-ounce balls and place on sheet pan.
6. In a 12-inch sauté pan heated to medium, add 6 ounces extra-virgin olive oil.
7. When the oil is hot, fry each meatball until golden brown. 
8. You will have to continually add olive oil as the meatballs absorb oil. 
9. Always make sure olive oil is hot before adding meatballs to the pan. 
10. When meatballs are golden brown on all sides, cook for one hour in your favorite tomato sauce!

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