If so how did they turn out? Hi Lisa. Add the ground beef, parmesan cheese, eggs, parsley and garlic to a large bowl. I live in a small rural mennonite community, my beef comes from just a few kilometres down the road so it is beyond tasty. A panade is a paste of bread or bread crumbs (sometimes cookies, crackers, and cake) soaked in liquid. Use a cookie scoop or kitchen scale to keep the meatballs uniform in size. Best meatball recipe EVER! AMAZING! Hi Julie. OMG!!! Required fields are marked *. I’m sad to say that Mom can’t cook anymore. My boyfriend loved these and didn’t even know they were Keto. That way they get brown and they absorb the flavor of the sauce. To keep the meatballs uniform in size, try using an ice cream scoop. Then put them in my smoker. That said if you prefer to bake your meatballs, just throw them on a baking pan lined with nonstick foil and bake on 400F for 15-20 minutes (or until they are fully cooked). What else can I make for dinner? I’m actually glad that I did. -Kim. I am about to try this recipe but thought id share that i use crushed up pork rinds instead of bread crumbs , i like the hot ones, low carb replacement…will let yall know how it turns out!! Of course over-mixing would make them tough…, I made a wonderful meatloaf last month but did not write down the recipe as I always wing-it when I make one. I’ve made it twice in a week and a half. Thank you for taking the time to leave such a nice comment and rating of the recipe. Have a great week. I used probably 1 tsp of granulated garlic, 1 tsp of onion powder, and 1 TBSP of Parsley flakes instead of the fresh counter parts. Can’t wait to try your recipe as is when we have ground pork and check out your other recipes! I made them with Italian sausage instead of ground pork, as someone in another review suggested. Anytime you need meatballs for a recipe you’ve got them all ready. You can’t go with looks on this one. I love coffee, steak, and love to bake. Thanks for sharing!! This recipe is a staple for me when I’m paying attention to reducing my carbo intake. Just thaw and heat. If you want my text number let me know on Facebook and I’ll give it to you. They are a nice size and are enough as a serving for my husband and myself. LOW CARB YUM. A kitchen scale is the best way to keep things uniform and to know exactly how much you’re getting. Added some dried Italian Seasoning and doubled the garlic. -Kim. This will allow all of the fat to harden and make a more firm raw meatball. I added the Zucchini. OMG. I’m so glad the recipe worked out, Dawn, even without the eggs. I bake mine in mini muffin tins, and they get brown and crispy! So good. So did my Non-Keto family! I have tried other low carb meatballs and this one is the definite winner! Thanks to the inventor and chef that published this great taste adventure. it seemed like 4 eggs was too much when i was mixing but I don’t know what else would have caused this. I’m so sorry I missed this yesterday, Kiri. I use a Green Pan, but an iron skillet or stainless steel pan will do (they will need more oil). These meatballs are just what I needed! Such great timing on this! I didn’t use any zucchini or pork rinds but now I’m wondering if that was the cause of my weeping balls…. I found by tinkering that the heavy cream made them nice and moist since the ground pork is pretty lean. XOX, Carol, I am so glad you mentioned adding grated zucchini to the recipe. 12 to 16 I’d think. I love my stainless steel pan and cast iron pan, but they take a long time to heat up. Required fields are marked *, Oh my goodness these are very tasty along with your simple marinara sauce which was so easy and a hit with my sons. Hi, I'm Kim. No problem with them falling apart, just made sure they were crisping up before flipping. I used all grass-fed beef, added 1/2 cup of shredded mozzarella, omitted onion & then reduced parsley, salt & cream in 1/2. Again, I just love my pan. The mixture was really sticky and I was worried it was too wet but they turned out fine. I was looking for keto friendly italian meatball recipe so this is great. These were definitely the most moist meatballs I’ve had on keto. I vacuum seal and freeze so that I can host a great Italian dinner with little effort. I don’t have time to screw up this many meatballs…lol. I have a large stainless steel pan I use for big recipes – love it, and a cast iron pan I use for other things – love it, but i LOOOOOOVE my Green Pan. This recipe is a keeper, thanks again. The meatballs were STUPENDOUS!!!! Let them sit so the pork dust absorbs the cream (or the breadcrumbs absorb the cream), then mix into the meat. I fried some mushrooms in the same pan, with a little butter and poured all the brown bits and mushrooms over the meatballs! This is a basic. When I get time to testing the recipe several times with different amounts of pork rinds to get the best recipe, I will edit this post. I didn’t have any pork, so I just used ground beef. Any suggestions would be most appreciated. Any tips are appreciated…and again they did taste good even without sauce. I followed exactly, half beef, half pork, NO pork rinds. The first time I made with 1/2 beef, 1/2 Italian sausage (Ileft out the parsley b/c I’m not a fan). -Kim. What I like to do is broil them in the oven (flipping them over once halfway through) and then put them in a saucepan with the sauce and cook covered on medium heat for twenty minutes.

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