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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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6/6/18 12:58 A

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I’m with you, Julia. I don’t do spicey, even a little. So this pleasantly surprised me. I think the Ethiopian is new...

Holly
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
6/6/18 12:47 A

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I bought a bunch of Wildtree from an acquaintence (her husband was one of my youngest brother's childhood buddies) a few years ago... and we like the Rancher steak rub too. I hadn't heard of the Ethiopian. And something I've noticed is if I'm trying out a new spice mix that I think might be too hot, instead of trying the suggested 1 teaspoon or whatever, I might only use 1/8 or 1/4 tsp at first, to make sure I still have some hair left on my tonsils!! I'm not a big fan of *FOOM* nuclear mouth meltdown...

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Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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6/5/18 5:06 P

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I use wildtree brand—my daughter is a rep for them. All organic. I use two tablespoons..like..the soup spoons from my flatware just scoop and stir in.

Holly
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KDGIRL's Photo KDGIRL Posts: 3,828
6/5/18 7:19 A

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When you use the pesto - do you make your own or buy packaged? Does it matter? How much do you put in?


Karen "KD"





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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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6/4/18 7:38 P

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i make 20 meatballs and have 4. or 1/5 of the loaf.

Holly
Northern NY
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BHUIDSEACH's Photo BHUIDSEACH Posts: 711
6/4/18 6:34 P

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How many are a serving?

For meatballs?

Or did you just make the loaf?

Edited by: BHUIDSEACH at: 6/4/2018 (18:34)
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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5/18/18 6:18 P

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1 total carb for one fifth of the recipe..

Holly
Northern NY
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JUSTFURKIDS's Photo JUSTFURKIDS SparkPoints: (52,077)
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5/18/18 12:50 P

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Just made a batch of meatballs but will try this soon! Thanks Holly :-)

Carol in Tennessee
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TNGRANNA's Photo TNGRANNA SparkPoints: (913)
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5/18/18 11:50 A

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I am going to try this,too! Do you have a carb count per serving?

Angie in Tennessee


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5/18/18 10:23 A

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i love meatballs..i actually put some pesto in one batch. i would leave out the cream next time if i try that again..they were too wet. but the flavor was awesome!
I use a lot of Wildtree products..my daughter is a rep for them and while many of their products arent keto friendly many are. All are organic and high quality..for mothers day she gave me two seasoning mixes i waned to try..ethiopian and rancher steak..i will use both in meatballs to see what i think..i used the steak one on steak the other day and it was great..
i dont do hot spices often..i have GI damage from the meds for Lyme and even mildly spicy has me out of commision a couple days, so i need to go easy on the ethiopian..its intriguing to me the different flavors in things and i read the ingredient list before picking that one..it has cayenne, but i'm not getting a lot of heat so hoping it will be ok!!

Holly
Northern NY
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MAUITN's Photo MAUITN Posts: 15,345
5/18/18 9:14 A

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Thanks Holly! Something to experiment with.

Earnie - Monteagle, TN
Central Standard Time

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5/17/18 11:19 P

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i forgot to add that..yes i use basil love it..and some lemon pepper..but whatever seasonings you like. i have an ethiopian spice mix i use, too...
i dont think i'd care for peanut butter in it..but whatever floats your boat!

Holly
Northern NY
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
5/17/18 7:57 P

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Ooohhhh yummy looking! My Virta coach just said not to eat meatloaf because of the breading...

and looks like you could pimp it up with whatever herb seasonings for extra flavor, like say basil and oregano to give it an "Italian" twang, or red chili peppers and cumin and stuff like that to make it in the Mexican to TexMex spectrum (however authentic you want it), etc...?

Which makes me wonder... peanut butter might also work to help give it some stability. Have to play with it.

And finally the other day I broke down and bought these 1 pound chubs of 80/20 beef from Sam's Club, gets 6 chubs sealed in cut apart sections for about $16 or so, roughly $2.something per pound. Making up just some plain burgers for grilling, mixed in turmeric and smoked paprika and Greek style salt... looking forward to that.

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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5/17/18 7:46 P

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yup..and keeps it moist..its really good..anyhow i think so!

Holly
Northern NY
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MEADSBAY's Photo MEADSBAY Posts: 14,449
5/17/18 7:44 P

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So, cheese instead of breadcrumbs to hold it all together?
Im on it!
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elizabeth

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GRATEFULGRAMMY4's Photo GRATEFULGRAMMY4 Posts: 16
5/17/18 5:11 P

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Thank you...sounds easy and yummy!

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KDGIRL's Photo KDGIRL Posts: 3,828
5/17/18 3:20 P

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Can't wait to try it!!

Karen "KD"





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5/17/18 3:11 P

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1 pound ground beef (i use 80%)
1/2 cup grated parmesan
1 clove minced garlic or 1/2 tsp granulated garlic
1/2 cup grated whole milk mozzarella
1 egg
2 tablespoons heavy cream

mix all together well. form into a loaf or 18-20 meatballs.
for meatballs..place on foil covered, sprayed cookie sheet with sides. Bake at 350 20 mins
for meatloaf..shape into loaf..bake at 350 for 30-40 mins.

i think the parm is what keeps it so stable. I use grated parm as "breading" for chops, chicken, etc, also, it browns and crisps well!!



Holly
Northern NY
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