Meatballs are a steady go-to for me now.  I needed something that could be versatile, low carb, and scrumptious.  The challenge was removing the common binder used:  bread crumbs.  I didn’t want my meatballs to fall apart, but couldn’t have the carbs.  Finally, we got it right.

Basic Italian Meatball Recipe:

2 1/2 lbs. ground chuck

1 1/2 lbs. ground pork

4 eggs

1 c finely shredded mozzarella cheese

1/2 c finely shredded parmesan cheese

1 head garlic, peeled and finely chopped

1 T. onion powder

3 T. Italian seasoning (or make your own mix of basil, oregano, thyme, and parsley)

1 T. black pepper

 

Swedish Meatball version:

Remove parmesan, garlic, and Italian seasoning

Add:  3/4 T. ground nutmeg, 3/4 T. ground allspice

(The recipe for the sauce can be found  here)

You may have noticed this is a big batch.  You can cut it in half if you want, but these freeze well, and if you’re going to make a mess in the kitchen, you may as well make it worth your while.

1.  Get a ridiculously big bowl

2.  Mix all ingredients until just incorporated; over mixing will make your balls tough

3.  Shape into meatballs (see how easy this is?)

I make 2 different sizes of meatballs:  small (ping pong ball size) for Swedish meatballs and Italian meatballs for pasta, and large (baseball size) for main dish meatball servings.

4.  Pre-heat a heavy bottomed fry pan over medium heat.

5.  Once around the pan with some olive oil, and add the meatballs to brown.  Don’t crowd the pan.

6.  Turn frequently for even browning.  Small meatballs take about 5 minutes.  If you’re making a sauce for pasta, you can throw them in the sauce after browning to let them soak up more flavor.  Large meatballs take about 10 minutes to fully brown, and I finish them in a 350 degree oven.