Grandma's Meatballs
Yield: 6 servings
Original recipe Revised recipe
2 pounds 85% lean ground beef; 1 pounds extra lean ground beef
cup chopped onion; cup chopped onion
<>
cup milk; cup skim milk
cup rolled oats; cup rolled oats
teaspoon ground allspice; teaspoon ground allspice
salt and pepper to taste; (omit salt or use less)
butter for frying; non-stick cooking spray or 1 teaspoon vegetable oil

In large bowl mix all ingredients except cooking spray. Shape into 12 meatballs. Place on broiler pan or shallow baking pan that has been coated with non-stick spray or vegetable oil. Bake at 325 until browned. Serve with rice, pasta, or potatoes.

Changing the ingredients as well as cooking method makes a difference here. Using less meat still provides an adequate 3-ounce cooked serving.

Approximate nutritional values per serving:
Original recipe: 352 cal; 21g fat, 54% of calories from fat; 172mg cholesterol.

Revised recipe: 210 cal; 8g fat; 35% of calories from fat; 66mg cholesterol.

Personally, I take this recipe one step further by using TVP (textured vegetable
protein) for half the meat and this cuts everything almost in half.