BLE friendly; Low carb; Low sodium; gluten-free
Most of you have made meatballs at some point and time in your life, perhaps they even bring back fond memories of family and friends. In our house, they are considered comfort food on those dark and windy winter days. Most recipes are pretty standard, usually a combo of ground pork and ground beef. The other usual suspects like bread crumbs or stale bread and milk, egg, Parmesan cheese and your favorite seasonings and away you go. One of those ingredients is not like the others, well, they are all different but I’m looking at just one…bread.
Yep, bread is delicious. It also helps pack on the pounds like you wouldn’t believe, and removing it and all other forms of flour has been a huge part of our lifestyle changes.
However, there was a problem…our meatballs were no longer balls, and boy did I hear about that from our daughter! They were just squished disks, that dried out easily. Now I wasn’t just going to give up on meatballs, I just needed to figure out a way to get them…well, round again.
Science! That was the answer to our problem, it turns out I had to step outside the box. I was rooting around the freezer looking for ground meat I had frozen awhile back, when I found it I had an eureka moment! What if I partially freeze the meatball mix before rolling them into balls? It worked! Now I don’t have to listen to my daughter complain about those flat meatballs anymore.
- 3/4 pound ground sirloin
- 3/4 pound ground pork
- 1/4 cup grated onion
- 3-4 garlic cloves, minced
- 1 egg
- 1 tablespoon grated parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon stoneground mustard
- chili flakes to taste (optional)
- Salt and pepper to taste
- cooking spray
Go meatless! Substitute ground pork and ground beef for your favorite meatless ground!
Combine all ingredients in a large metal bowl, using your hands mix thoroughly, but don’t turn into a paste. Place bowl in freezer for about 30 minutes, the mixture will feel solid but not hard. Roll into about one inch balls and you may need to work in batches, refreezing the mixture once it gets to room temp.
The meatballs will hold their shape in the fridge until you are ready to cook, I usually bake at 350F for about 20 minutes or until a thermometer reads 165F.
We love these with a nice homemade marinara sauce, or stuffed into a lettuce wrap with some spicy pickled peppers.