First, meatballs. From scratch. And when I say, from scratch, I mean I had to make my own breadcrumbs from scratch. I'm a little irritated about that! It was very time consuming! The recipe I have used up until my new potato free, sugar free journey calls for breadcrumbs in it, and I was too lazy and too hungry to risk trying a new recipe without them for fear of it not working. So anyway, off I go, toasting my own homemade bread in the toaster oven, numerous times, to make sure it was hard and dry enough to crush with my heavy-duty Paderno silver bullet rolling pin. (I kid you not when I call my rolling pin the silver bullet. If I ever thought someone was breaking into my apartment I'd go for this rolling pin to defend myself, see attached picture). Anyway, it took me something like 30 minutes to crush the toast to get a cup of breadcrumbs. The of course the groundbeef wasn't fully unfrozen, but just soft enough to get in there with my hands. So my hands were freezing, and then with all this raw meat handling, there was a lot of hand washing, which I am sure did not help my ezcema covered hands. Oh well.
Anyway, they turned out lovely, I made 36 of them, ate a few, and froze the rest. I made a quick dipping sauce out of Tamari Sauce (sea salt based, Natural Soy Sauce) and honey. I wanted to add mustard, but I can't, because there's processed sugar in that... the honey and soy wasn't that great, but like I said, I was hungry, and it made do for now. My husband came home later and added the mustard to it and said he liked it.
Here's the Meatball recipe. If anyone has a good meatball recipe that does not call for breadcrumbs....pass it along! I'm not so into having to make my own every time!
2 eggs
3/4 cup of milk substitute (I used Rice Dream original non-enriched drink, but you could also use homogenized milk which has no potato source in it)
~ 1 cup of breadcrumbs from a bread with no potato source in it
A bunch of green onions
A couple cloves of garlic, minced
A family pack of lean ground beef
~ 1 tsp of oregano and dried parsley each
Baked in a 400 degree oven for about 15 min.
Secondly, I would like to share a quick and easy recipe for Fudge substitute passed along from my ND. I made this because I was craving a sweet and wanted to see what it was like. It's not bad. It's definitely sweet, but very heavy and rich. Couldn't eat too much of it in one sitting. And although it was good, it definitely is not the real deal. Nonetheless, it helped sway the craving.
Freezer Fudge Recipe
1 cup nut butter (I used salt free natural peanut butter)
1 cup cocoa
3/4 cup maple syrup
2 tbsps water
Melt all the ingredients in saucepan over medium heat. Transfer into a small square pan and place in freezer or fridge.
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