I started Weight Watchers on August 11, 2007 (yes, I do remember the actual date). Over the next 1 1/2 years I lost 50 pounds (size 18 to a size 10). It took me that long because I'd lose my umph for a few weeks here and there. Then, in the spring of last year we decided we were going to move. At the same time I started this blog. And between the move and the blog, I gained 10 pounds back by December. Ahh! I started counting my Weight Watchers points again, but the 10 pounds would not budge. I needed something else.
I ended up with something that's a hybrid of the Atkins diet and what my husband had to do when he was diagnosed with diabetes a couple years ago. A big part of the change is how I look at carbohydrates, protein, and fat. Carbs aren't bad, but I was eating way too many (don't we all!), especially treats. I love treats! So I set a net carb limit of 150 g or less per day, and increased the amount of protein and fat I eat. Of course, I get my carbs from veggies, some fruit, and some whole grains (I must have my morning oatmeal). It's a little hard for me to believe, but it's working. After I lose the 10 pounds (again) I'll gradually decrease the protein and fat amounts and gradually increase the carb amount until I find the tailor-made formula that maintains my goal weight.
This meatball recipe was an effort to make a meatball that could stand on it's own, without a sticky, sweet, carb-laden sauce, and that didn't need any pasta or rice. I served it on some lovely sauteed onions (Go here for the onions--for the meatballs, I didn't cook the onions quite as long as for the tarts), with broccoli on the side. OK, I had 1/2 cup of couscous with it, too, for 23 g net carbs. :)
1 lb lean ground beef
1/4 cup tomato sauce
1/3 cup dry bread crumbs
1 tablespoon dried minced onion
1 tablespoon soy sauce
1 tablespoon ground steak seasoning**
1/2 teaspoon crushed dried rosemary
1/4 teaspoon red pepper flakes
1. Heat your oven to 400. Line a baking sheet with foil and spray the foil with non-stick spray.
2. Combine all of the ingredients in a medium bowl, and gently mix with a fork or with your hands. I like to use my hands because I think it's easier to get everything mixed without beating it up. This is one of the moments I break out my disposable latex gloves--I hate trying to pick the meat out from under my fingernails. Gross.
3. Use a muffin scoop, or a 1/4-cup measuring cup, to portion out the meat mixture. Gently roll the portions into meatballs and place them on the prepared baking sheet. You should get 9 meatballs.
4. Bake the meatballs for 20-25 minutes, or until cooked all the way through. There will be some nasty cooked-meat-stuff that collects around the base of the meatball. To serve beautiful nasty-cooked-meat-stuff free meatballs, gently wipe the meatballs on a paper towel before plating.
1 meatball: 98 cal/5g fat/.2 fiber/3.5g carb/11.5g pro/2 WW points
3 meatballs: 294 cal/16g fat/1g fiber/11g carb/34.5 pro/7 WW points
**I have something called "Chicago Steak Seasoning" I bought at Sam's Club. I'm sure any type of seasoning or herb mixture for steak or beef would work.
Confession: I was out of Italian parsley, so I chopped up some celery leaves to sprinkle on the meatballs. They desperately needed the green :)