I know, I know—meatballs might not seem like the wildest choice for dinner, but these keto low-carb delights are about to change your mind. Imagine biting into a tender, juicy sphere of seasoned goodness, as satisfying as unwrapping a long-awaited gift. And if you’re anything like me, you’ll find these meatballs as addictive as scrolling through cat videos online—impossible to stop at just one!
Steps
- Begin by combining ½ pound of ground beef chuck and ½ pound of ground pork in a medium bowl, breaking them into smaller chunks for an even mixture.
- Add ¼ cup of grated Parmesan cheese, ¼ cup of heavy cream, 1 beaten egg, 2 tablespoons of minced fresh parsley, 1 tablespoon of finely grated onion, 1 grated garlic clove, ½ teaspoon of salt, and ¼ teaspoon of pepper to the meat mixture.
- Mix all ingredients using a hand mixer until just combined, being careful not to over-mix the meat.
- Lightly oil your hands and shape the mixture into 12 equal-sized meatballs, dividing the mixture in half to make it easier to form even portions.
- For pan-frying: Heat a large frying pan over medium heat, spraying it with oil once hot. Add the meatballs, ensuring each has its own space in the pan.
- Cook the meatballs for about 1½ minutes per side, turning them at least four times with tongs, until they are evenly browned and cooked through, totaling 10-15 minutes.
- For oven-baking: Preheat the oven to 400 degrees F and line a baking sheet with foil or a rack. Place the meatballs on the sheet and bake for 15-20 minutes.
- If desired, heat your favorite low carb sauce and serve it with the meatballs, garnishing with chopped fresh parsley. Optionally, top with mozzarella cheese and broil until the cheese melts.
Ingredients
- style meatballs:
- ½ pound ground beef chuck, 85% lean
- ½ pound ground pork (or substitute with turkey or veal)
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- 1 large egg, beaten
- 2 tablespoons minced fresh parsley
- 1 tablespoon finely grated onion (to a mush consistency)
- 1 clove garlic, grated (small to medium in size)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional: 2 cups Rao’s Marinara Sauce (or your preferred low carb sauce)
Nutritional Values
Calories: 1548 kcal | Carbohydrates: 4g | Protein: 76g | Fat: 88g | Sodium: 664mg | Fiber: N/A | Sugar: N/A | Cholesterol: N/A
FAQ
- What types of meat are recommended for making Italian meatballs?
- The ideal blend for Italian meatballs is a mix of beef, pork, and veal. However, the recipe suggests using half beef and half pork as a practical alternative, as beef provides flavor and pork balances it out, making for a tender meatball.
- Is it better to bake or pan fry meatballs?
- This is a matter of personal preference. Pan frying meatballs gives them a flavorful crust and superior caramelization, while baking them in the oven helps retain a round shape but offers less browning. A combined method of partially baking and then pan-frying can offer the best of both worlds.
- How can I ensure my meatballs are tender and juicy?
- To keep meatballs tender and juicy, use a panade, which is a paste of soaked bread or a similar substitute. For a low carb option, consider using finely grated zucchini or a mixture of soaked pork rinds and heavy cream to add moisture and fat, as they help prevent the meatballs from drying out.
- What is the purpose of adding a raisin to the meatballs?
- Adding a raisin to the center of the meatball is an optional step that provides a hint of sweetness, enhancing the flavor profile of the meatballs. This is a traditional touch passed down in the recipe.
- What are the nutritional details of the low carb meatballs?
- Each serving of these Italian-style keto meatballs contains 387 calories, 22 grams of fat, 1 gram of carbohydrates, 19 grams of protein, and 166 mg of sodium.
Tips
- Use a Combination of Meats: For the most flavorful and tender meatballs, combine beef and pork. The pork helps to mellow the beef’s intensity, resulting in a more balanced taste.
- Pan Fry for Flavor: Pan frying meatballs creates superior caramelization and a delicious crust, enhancing their flavor. Although they may not retain a perfectly round shape, the taste is worth it.
- Add Moisture with Heavy Cream: To ensure juicy meatballs, incorporate heavy cream into the mixture. It adds necessary fat and moisture, especially if you can only find lean ground pork.
- Experiment with Cooking Methods: For a combination of shape and browning, partially bake the meatballs to maintain their round form, then finish them in a pan for added browning and flavor.
Equipment
- Hand Mixer – For mixing the meat and other ingredients together.
- Green Pan or Non-Stick Frying Pan – For pan-frying the meatballs, a specific type of pan like a Green Pan might be used.
- Tongs – For gently rolling the meatballs over while cooking.
- Baking Sheet with Rack – If opting to bake the meatballs, a rack-lined baking sheet may be useful.
- Oil Spray Bottle – For spraying oil onto the pan if using a stainless steel or iron skillet.
