Recipes from the Raleigh area WLS Holiday Gathering

We recently had our Raleigh area holiday gathering.  Lots of folks were asking about posting the recipes from some of the dishes.  Heres the receipe for the low carb low cal BBQ Meatballs.

Here's the recipe for the low carb BBQ meatballs.

Meatballs:
1 lb ground chicken
1 lb ground turkey
1 tsp ground sea salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp red pepper
1/2 tsp white pepper
1 tbsp A1 steak sauce

Mix all ingredients and roll into 1 inch meatballs. Bake for 20-30 minutes until browned at 400 degrees.

BBQ Sauce:
1/4 cup Dales liquid BBQ Seasoning Sauce
1/4 cup Heinz 1 carb ketchup
1/4 cup packed splenda brown sugar (you can use plain splenda if you like)
1/4 cup raw Agave nectar (I like agave since it has a 0 glycemic index but you can also use honey or omit entirely)
juice of 1 large lemon
1 tsp BBQ seasoning dry rub mix
1/2 tsp red pepper
1 tsp yellow mustard
1 can drained no sugar added Dole pineapple chunks

Mix all ingredients and cook sauce over low - medium heat for 15 minutes. Add meatballs and pineapple. Transfer to crock pot and allow to cook for 3-4 hours on low heat before serving. Makes 40-60 meatballs depending on how large you make them. Happy Holidays... Hope everyone enjoys these.

Thxs Dalton,
I will copy and paste this to my collection LOL
Do tell Rose today is the day I go for my consult I thought it was Tuesday my bad LOL
I will post all about it later on.
I am trying to be calm.
                                                           Annie

Dalton,

Thanks for sharing your recipe... The meatballs were wonderful; very flavorful and moist. If I didn't know better, I would never guess that they were WLS friendly.

I brought Bruchetta... Here is my normal recipe, but I bumped up the cheese, so the fat, protien and calorie counts would go up accordingly...

This summertime favorite is wonderful served with grilled or toasted sourdough, grilled chicken or seafood, or over hot or cold pasta (I use Barilla's Plus, which has 18 grams of protien per serving)

2 cups tomato, diced
2 Tbsp basil, chopped
2 Tbsp red onion, minced
1/2 cup Parmigiano-Reggiano cheese, grated
1/3 cup Newman's Own Light Balsalmic Viniagrette salad dressing

1. Blend all ingredients in a bowl and set aside to allow the flavors to blend.

Servings: 4
Yield: 1/2 cup

Cooking Times
Preparation Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (3.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 18.77
Calories From Fat (11%) 2.12
% Daily Value
Total Fat 0.25g <1%
Saturated Fat 0.03g <1%
Cholesterol 0mg 0%
Sodium 10.47mg <1%
Potassium 217.21mg 6%
Total Carbohydrates 3.98g 1%
Fiber 1.18g 5%
Sugar 2.38g
Protein 0.89g 2%

My other contribution was just shrimp with Trader Joe's ****tail sauce and slice lemons. TJ's ****tail sauce is wonderful and only has one gram of sugar!

Thanks for starting this thread, Dalton.  Annie wanted my chicken meatball recipe also, so here it is.  This is a Rachael Ray recipe so I have to give her full credit.  BTW, your meatballs were very yummy!!!!!

Oven-Baked Buffalo Blue Cheese Chicken Nuggets/Meatballs

• 2 pounds ground chicken breast
• 1/2 small onion, grated
• 2 cloves garlic, grated
• 1 cup shredded carrots
• 2 stalks celery, finely chopped
• 2 tablespoons steak seasoning
• 1/2 cup blue cheese crumbles
• 1 cup plus 2 tablespoons flour, plus more as needed for coating, divided
• 2 eggs, lightly beaten
• 2 cups crushed cornflakes
• 2 tablespoons butter
• 1 1/2 cups chicken stock
• 1/2 cup hot sauce
• Salt and ground black pepper

Preheat oven to 400ºF.

In a large mixing bowl, combine the ground chicken, onion, garlic, carrots, celery, steak seasoning and blue cheese. Work the mixture together then portion it out balls about the size of a golf ball.

Set up three dishes on the countertop: One with 1 cup flour, one with the beaten eggs and one with the corn flakes. Coat the balls first in the flour, then in the egg, and finally in the corn flakes. (Check out the fake-out chicken nuggets!) Arrange the balls on a baking sheet and bake in the oven until golden brown and cooked through, about 20 minutes.

While the nuggets are baking, place a small saucepot over medium heat with the butter. Sprinkle 2 tablespoons flour over the butter and cook for about 1 minute. Whisk the stock and hot sauce into the pan, season with salt and pepper, and simmer until thickened, 2-3 minutes.

Serve the oven-baked chicken nuggets with the buffalo dipper alongside.

Notes: I was too lazy to do the hot dipping sauce, plus I ran out of time Saturday morning.  A word to the wise when using ground chicken - the pacakge had some water in the bottom, and you would do well to drain it or blot it up with a paper towel.  The balls were a little loose when I formed them, making them hard to work with and more time-consuming.  Drain it a little better, and they should form up for you a little better.  I hated they'd gotten cold by the time we ate and if I had known, I'd have nuked them to warm them a little.  They smell SO good when they're baking, too.  Edited to add: using a food processor makes very quick work of the onion, garlic, celery and carrots!

Thanks to everyone else who is posting a recipe.  I can't wait to enjoy them all at some point in time.