Meatballs - Best Ever KETO

Servings:  48-52 meatballs

Net Carbs: 1.5 for 5 meatballs

Ingredients:

• ¾ cup keto cracker crumbs (can sub crushed pork rinds or almond flour)
• ¼ cup heavy whipping cream
• 2 large eggs
• 4 cloves garlic minced
• ½ cup grated Parmesan
• ⅓ cup chopped fresh parsley
• 2 teaspoon Italian seasoning
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 lb ground beef
• 1 lb ground pork (or another pound of beef)

Instructions:

Preheat the oven to 375ºF.

In a large bowl, combine the cracker crumbs and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.

Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.

Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 ½ inch balls (you should get 48 to 52 balls). Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.

Bake 18 to 20 minutes, or until the meatballs reach 160ºF on an instant read thermometer.

To Freeze:

Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.

Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.

To Cook:

Remove as many meatballs as you would like for a meal. Cook from frozen or let thaw, then cook as desired.

HOW TO MAKE MEATBALLS FOR MEAL PREP:

Meatballs are always a labor of love, since you have to shape each one by hand. But once they’re done, you’ve got a delicious and easy dinner option.

Soak the filler: This little trick is a really great way to lock in moisture and make extra juicy keto meatballs. You can use keto bread crumbs, keto cracker crumbs, almond flour, or crushed pork rinds.

Mix with your hands: You really have to get your hands dirty when you make meatballs. It’s the only good way to break up the ground meat and mix in the other ingredients.

Form into balls: You should get about 48 to 52 meatballs from this recipe.

Bake through completely: The meatballs need to be fully cooked to make them safe for freezing. Then let them cool completely.

Flash freeze: Once the cooked meatballs are completely cool, place them in a single layer on a baking sheet. Make sure they aren’t touching each other, then place in the freezer until frozen solid.

Store in freezer-safe containers: Place the frozen meatballs in a heavy duty resealable freezer bag or another airtight container, to avoid freezer burn.

Cook from frozen: The best part about these meal prep meatballs is that you can add them to your favorite recipes straight from the freezer or you can let them thaw. Regardless of how you do it, make sure to heat them through completely.

Source:  All Day I Dream About Food