You’ll never need to miss bread or breadcrumbs again. Here it goes:
Ingredients for low carb keto meatballs
(For ground beef + 5 large meatballs, it’s 1 net carb w/ 18g fat, 22g protein per meatball)
- 1 lb ground beef (or 1/2lb beef, 1/2lb pork … or … (1/2lb beef, 1/2lb pork, 1/2lb lamb)
- 1/2 cup grated parmesan cheese
- 1 tbsp minced garlic (or paste)
- 1/2 cup mozzarella cheese
- 1 tsp freshly ground pepper
Mix it all together in a bowl and roll these babies up into meatballs. I decided to make big ones, so it made about 5 large meatballs.
You can cook them on the stove with some butter/oil/ghee but mine were pretty big so I browned them in an oven-safe pan and then put it in the oven at 400 degrees for about 20 minutes until they were cooked to 170 degrees.
When they were done, I added them to a pot of sauce I was cooking for a few minutes.
These were, by far, the most moist meatballs I’ve made on keto so far. The mozzarella really softens the whole joint up while adding flavor. From now on this is how I make meatballs!
I served them with yellow and green squash noodles, made almost exactly (no lemon) the same way as they were in my lemon cream squash ribbon pasta and garlic lemon squash pasta. They were topped with Rozzano Marinara, which I found at BJ’s and only has 2 net carbs per serving.