Flavorful and tender low fat meatballs recipe that can be easily adapted to suit the sauce with which you are serving them.
Low fat meatballs can be dry tasteless blobs if you go too low on the fat. The fat gives them the tender juicy taste. But, some meatballs can have too much fat and irritate your stomach if you aren't used to it.
The recipe is based on one in the Cook's Illustrated Cookbook, but I reduced the fat while maintaining the flavor and texture we all desire.
I have made these twice now with 10% fat beef and fat free dairy and they were awesome both times. This time I made it with both pork and beef because I actually had some ground pork on hand.
But, they are just as delicious with only low fat ground beef.
Tricks to Tender Juicy Meatballs
The tricks to tender and flavorful reduced fat meatballs are "the secret ingredients":
- panko crumbs soaked in yogurt and milk for moisture and a slight tanginess.
- unflavored gelatin for texture
- parmesan cheese for "umami" (the "fifth taste" of meaty/savory)
Needless to say, I had to make these in secret or my guys would have snubbed them.
Meatball Variations
The recipe below is for basic meatballs that can be used with just about any sauce.
However, for more ooomph, add extra spices depending on how you plan to serve them:
- For Italian add oregano, basil and maybe a little pepper flakes.
- For Asian add ginger and a dash of five spice.
- For Swedish add some ground allspice.
Meatball Madness from #OurFamilyTable
Be sure to check out these delicious meatball recipes from some of my favorite food bloggers:
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Low Fat Meatballs
Ingredients
- 1 ½ cup panko bread crumbs
- ¾ cups fat free plain yoghurt
- ¼ cup fat free milk
- 1 teaspoon unflavored gelatin
- 3 tablespoons water
- 1 pound 10% fat ground beef
- 1 pound lean ground pork (or you can use 2 pounds beef)
- 1 cup finely grated Parmesan cheese
- 4 tablespoons fresh parsley (finely minced - or 2 tablespoons dry)
- 3 cloves garlic (finely minced)
- ½ teaspoon pepper
- 4 pieces bacon (cooked and crumbled very fine (optional))
Instructions
- Preheat oven to 450° F. Place a wire rack on a baking sheet.
- In a large bowl, combine panko, yogurt and milk. Let sit about 5-10 minutes until it forms a smooth paste.
- In a small bowl add 3 tablespoons water and sprinkle gelatin on top to bloom.
- Add gelatin and all remaining ingredients to the yogurt/breadcrumb mixture. Combine mixture with hands just until blended.
- Using a small cookie scoop (or tablespoon or by hand) form meatballs and place on wire racks at least ½ inch apart.
- Bake at 450° for 15-20 minutes, depending on how big the meatballs are. Flip over halfway. Do not overcook!
Notes
- For Italian add oregano, basil and maybe a little pepper flakes.
- For Asian add ginger and a dash of five spice.
- For Swedish add a little ground allspice.
Until next time, happy eating.
~Audrey
Trish
I have never heard of anything like this Meatball recipe but it looks delicious!! Thank you for stopping by the Home Matters Party and sharing. Join us again this week. Door opens Friday at 12am EST.
Joanne T Ferguson
Love these Audrey!
Thx for sharing at the Say G'day Party! Pinned all
Chasing Joy
I like how you kins of made them with a neutral flavor that so you can use them in a variety of dishes. The use of gelatin is something I have never heard of.
Erlene
I like the idea of soaking some panko in milk to add some moisture to the meat. My grandmother would soak bread in milk for her meatloaf. Thanks for sharing this on Merry Monday.
Ashley Mullen
Thanks for linking up to last week's Tasty Tuesday Linky! I have pinned your recipe to the Tasty Tuesday Pinterest Board. Hope you stop by and link up tomorrow!
Mila
I love that it is low fat and so easy to make 🙂 Pinning.
I hope you will share your recipe with our Link Up - Idea box:
http://milaslittlethings.com/2015/04/idea-box-thursday-link-party-8.html
xx
Mila
Karen
These sound delicious! I agree that Parmesan adds so much flavor! Great combo of ingredients!
Cindy
I never heard of adding yogurt and gelatin to meatballs like these. Very different.
Hezzi-D
Low fat meatballs? Now these I need to try!
Inger @ Art of Natural Liivng
Love your parmesan add. I find myself looking for the umami flavor more and more when things taste "flat." Will also use nutritional yeast. And I think that gelatin is an underused ingredient--smart move!
Christie
They look so packed with flavor you won't miss all that fat! I like the combo of the beef and pork. Makes them even more delicious.