Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes


Home > posts > 2012 > 05 > Sweet and Sour Meatballs with Zucchini Fritters
Sweet and Sour Meatballs with Zucchini Fritters Wednesday, May 16, 2012, 07:09 AM



The meatballs were very good and very tasty. The sauce may have cooked down a bit too much to the point that is was really just goop. But, it was still rather good.

I tried something slightly different with the zucchini. Before I grated them, I grated half an onion. Well, that made onion mush with LOTS OF WATER. I had to drain it as best I could and I still struggled to get all the water out. This may also be why I had so much trouble pressing the water out of the zucchini. Despite spending a day in the fridge with lots of weight on the pans, I had to put in new towels and stand on the pans to really get the water out. I may try my Dad's suggestion next time which is to use dried, minced onions. THey will absorb the water!

I made the meatballs based on the recipe below. The major changes I made was to use extra lean beef (and less, 2/3 lbs), egg beaters, no garlic and finally to bake the meatballs (375 for 25 min). For the sauce, the only change I made was less oil and I replaced half of the brown sugar with Splenda. That saved about 8 points plus. I realized as I was making this that the points would climb so I actually calculated them. The entire meal (half of what I made) was 17 points plus. I guess that isn't awful compared to what I would get if I ate out, but it was a bit more than I think I want (not that I have been budgeting).



Bread crumbs ...2

Egg Beater...0.5

Brown Sugar (halved)...8






So, the entire meal was 34 but I made dinner and lunch so 17

Sweet and Sour Meatballs (From

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 1973, 2012-05-16_070920