Looking for a good savory meatball recipe

(mole person) #1

Nothing with artificial sweeteners, please. Does anyone have the secret?

(Carl Keller) #2

This recipe is pretty similar to a basic italian meatball. Iā€™ve made hundreds of thousands of these in my life with bread crumbs instead of almond flour. So Iā€™m not exactly sure how they might turn out. I do know you donā€™t really taste the breadcrumbs so I doubt the almond flour will be tasted either. The flour and egg pretty much act like a binding agent to help hold everything together.

  • 1 pound ground beef (80/20)
  • 1/2 pound ground sausage
  • 1/2 cup finely chopped white onion
  • 1/4 cup finely chopped celery
  • 2 Tbl fresh parsley, chopped
  • 3/4 cup grated parmesan cheese
  • 1/2 cup almond flour
  • 2 eggs
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder or fresh garlic

2-3 oz balls should take about 20 minutes at 350 degrees. Lightly oil or spray parchment paper on a half sheet tray. You donā€™t have to use parchment but it does make cleaning the sheet tray easier.

(mole person) #3

Thank you! I think Iā€™ve seen something somewhere about using crushed pork rind as a flour too, so that might also work in there. This sounds perfectly delicious. What kind of sauce would you use with it though on keto?

(Carl Keller) #4

Iā€™m sure that would totally work.!

Iā€™ve never been much of a sauce person when it comes to meatballs, but the meatballs I make at work are served with marinara. Maybe you could search for a low carb marinara recipe or find a sugar free one at your grocer.

(Running from stupidity) #5

I was just about to suggest this, it generally works really really well.

(mole person) #6

Actually, Iā€™ve never had them without. Yours sound so good theyā€™re probably excellent on their own. Iā€™ll have to try it.

(Lazy, Dirty Keto šŸ˜) #7

If you donā€™t wanna make your own, look into Raoā€™s marinara or their sensitive formula marinara.

#8

Di Salvos and Alessi also have sauces that are low in added sugars (and carbs) Homemade alfredo sauce or alfredo with fresh basil also works =)

#9

I just use meat in mine - never needed a binding agent - but Iā€™m sure the pork rinds would be nice nonetheless.

(Brian) #10

We use a similar recipe. Weā€™ve used half ground beef and half ground lamb a couple of times and they are really good.

We typically put on some homemade marinara and some cheese and put that back in the oven for a few minutes. Good eats. But Iā€™ve also wondered if we could do something without the sauce that would be more like a Swiss steak kind of meatball. Iā€™m thinking that could be really good. Or, if you donā€™t want meatballs, you could probably put together a meatloaf that would also be quite similar. Lots of options and variations are possible without a huge variation in ingredients. :slight_smile:

(mole person) #11

Thanks guys, these all sound great. I canā€™t wait to try them.

(Steaks b4 cakes! šŸ„©šŸ„‚) #12

This one right here is a favourite of mine :blush:

(mole person) #13

Thank you!

I donā€™t know why but Iā€™ve been hesitant to ask for recipes here, but this has been really fantastic. I fear you all will be getting more such requests now! :heart_eyes:

(KCKO, KCFO šŸ„„) #14

I use 5 part ground meat to 1 part bacon bits no complaints from anyone who has had those. I only add spicing and and an egg, no nut or other kind of flours.

(Laurie) #15

I buy tomato sauce (NOT spaghetti sauce), or just mix tomato paste with water. I add small amounts of garlic powder and Italian seasoning, plus smaller amounts of basil and cayenne pepper. (I also add stevia, but I know some people donā€™t like it.) No chopping or sauteing necessary for the sauce.

You donā€™t need to drown the meatballs in tomato sauce. You could cover with just enough to moisten the meatballs. Or change the seasoning and present as Swedish meatballs, which use just a small amount of cream sauce. Or they could be adapted to any style of cooking (Thai, Jamaican, etc.).

Thanks for all the meatball ideas. I gave away my small scoop but somehow got it back again, so I might try making meatballs again someday.

(mole person) #16

Thank youā€¦lots of good ideas. I like the idea of a marinara but donā€™t want to overdo the carbs, so starting with a homemade base and using a light touch with it is probably the way Iā€™d go.

(Running from stupidity) #17

Agreed, you need to be careful.

We had ā€œTaco Bologneseā€ or something last night (pretty sure my wife is on the gear sometimes) and the carb count skyrocketed because we were emptying the vege drawer of all the not-quite-too-manky-to-use veges that were there, and ended up at 14g after adding jalapenos, cheese, sour cream to the finished product.

We knew we were OK because weā€™d had steak for lunch, so we were at 3g heading into dinner, but stillā€¦

I do have to say, though, it was [spoiler]seriously[/spoiler] awesome.

(mole person) #18

ROTFL at your blurred word. I was expecting to see something much saltier when I clicked. :rofl:

I still have no idea how to blur my own words.

(Running from stupidity) #19

Iā€™m trolling Americans (the concept thereof, not anyone in here particularly) who want hell and darn never spoken. So, you know, I know theyā€™ll click on it, and this is their prize :slight_smile:

I still have no idea how to blur my own words.

When youā€™re in the reply window, thereā€™s a little cog at the top next to the emoji panel button. Highlight your word, click the cog, click ā€œblur spoilerā€ and youā€™re well on your way trolling! being a responsible community member!

(mole person) #20

ROTFLMAO!

I had to blur, because of the ā€œAā€. :rofl: