Danish Meatballs

[AOT]

Hi guys!

I want to make Danish meatballs (they are so yummy) and I am trying to find the best substitute for the flower. The receipe calls for 2 tbs flour and a bit of milk, i will replace the milk with cream but not sure what I should use. I think in the past I used soy flour but I thinks its not the best alternative. I remember my Atkins cook book saying something about protein powder (whey I think) but I am not sure. I like these so much I would like them to taste as nice as possible and close to possible as the original. Replacing the milk with cream no problem but for the flour????

Any suggestions?

[liv]

Re: Danish Meatballs

I don't know the rest of the recipe but does it really need flour? Flour is usually a binder and I make meatballs using egg as a binder and that works well.

[AOT]

Re: Danish Meatballs

Well it does have egg but also milk which I replace for cream. I imagine the flour is so that the milk or cream is not so runny. But it needs the cream or milk because they have a very moist texture.

[sallyseachange]

Re: Danish Meatballs

I use an egg binder, a little parmesan and shredded eggplant (peeled) instead of flour or breadcrumbs. It makes softer meatballs when forming them, so you need to handle with care, but they firm up when cooked. You can't taste the eggplant at all when cooked.

[not2late]

Re: Danish Meatballs

Dissolve a packet of unflavored gelatin in the cream and skip the flour. The gelatin will help retain moisture.

[AOT]

Re: Danish Meatballs

Both really great suggestions! Thanks loads guys! I will try both and also I had an idea today to use cream (you know the think one like sour cream) instead of the milk. Since its a thick consistency I thought that might work too. I'll try all suggestions.

[AOT]

Re: Danish Meatballs

Dissolve a packet of unflavored gelatin in the cream and skip the flour. The gelatin will help retain moisture.

Gelatin! This is a great suggestion! thanks!

[liv]

Re: Danish Meatballs

Love to hear how they turn out. Is it a recipe you can share with all of us?

[AOT]

Re: Danish Meatballs

Love to hear how they turn out. Is it a recipe you can share with all of us?

Hi Liv! Of course I will share the receipe. I will also post the recipe of my grandma's stuffed peppers! I posted them in my journal but I'll post them here now too.

For the Danish meatballs I haven't tried mixing the gelatin in the cream. What I did (before I got the suggestion) was that I replaced the flour and milk with a heavy cream which tastes just like sour cream, but fresher and nicer. But the gelatin suggestion sounds like a great one. I will try that for sure and see how it turns out. Also for those off induction you can repace the fresh cream with heavy cream and soy flour.

Danish Meatballs, Atkins style

1 lbs. ground pork, beef, chicken, white fish or a combination of pork and beef.
3 tbs of cultured fresh cream or sour cream (modify this as per which stage you are in)
1 onion
1 egg
Pinch of salt and pepper to taste.
4 tbsp. real butter

In a bowl mix all ingredients thoroughly.
With two spoons make the meatballs about 1 to 2 inches and fry in butter until done (you will flip them once or twice).

Serve with your favorite veggie.
* the cream has about .5 grams of carbs per tbls, so 3 tbls is 1.5 grams but I like it more with 6/3 grams
** my personal favorite is with pork or a combo of pork and beef, but to be honest I like them all.

My grandmother’s stuffed peppers:

500 gm minced pork or beef
1/2 Tbsp minced garlic
1 medium onion - sliced
2 medium tomatoes - sliced
1 1/2 Tbsp soy sauce
pinch of salt
fresh ground black pepper
*a teaspoon of splenda (optional)

Saute garlic and onion until onion is translucent (be careful not to caramelize onions).
Add tomatoes and a pinch of salt. Cook until tomatoes are limp.
Add the minced meat, soy sauce and black pepper.
Simmer for a few minutes until all the meat has changed colour.
Simmer in low heat for about 20 minutes or until you see its browned and not too much juices at the bottom.
Remove from heat and drain any remaining juices. Let cool.

Cut a few bell peppers, clean out the seeds and some of the vains, so you have room to scoop in the mixture. I like to buy them big but it depends on what you can find. So I would say for 500 grams minced meat maybe about 3 or 4 small ones of 2 large ones. I always play it by eye.

When the meat mixture is cooled off:

Heat a frying pan with a little bit of oil, this can be any you like, my grandmother usually uses corn oil.

Beat one or two eggs depends on the size and add the meat mixture. You want it to be runny like an omelet mixture. Mix it all up and then scoop the mixture in to each half pepper. Take each pepper carefully and turn it over on the hot oil for just a couple of minutes. Only so the egg sets at the top. Then when done with all of them put them each on a baking pan and put them in the oven at medium heat. Preferably not grilling from the top or the tops will turn really dark. Bake them until you see the skin of the bell pepper is cooked/roasted, soft and moist.

Any remaining meat mixture you use to make cutlets or omletes however you want to call it. I love them. I like to warm them up a little in the microwave and have it for dinner.

*you can skip fry panning the peppers if you like and just put the peppers directly in the oven after filling them.
**My grandmother used to add a little sugar to meat mixture so make it a bit sweet. If you like sweet and savory tastes you can add a bit of splenda , not too much, just to give it a mild sweet taste. I actually like it and add it myself at the end when the meat is almost cooked. Oh yeah and also play the splenda by ear. I add it at the end so the meat is cooked enough for me to taste the amount of sweetness as I don't like it very sweet.
***when I am on induction I reduce the amounts of the tomatoes to only 1

[clogger]

Re: Danish Meatballs

How did the Meatballs turn out? Is it pretty close to the pre-Atkins recipe?

[AOT]

Re: Danish Meatballs

How did the Meatballs turn out? Is it pretty close to the pre-Atkins recipe?

Hi Clogger! Yes actually they are pretty close. I still think the original recipe is a bit more moist but they were still really yummy! I made them twice this week...