I rely on these heavenly meatballs when I start carb-cycling, (ie. when I start limiting my carbs to certain days of the week, and keep the rest of my diet ketogenic). I make up huge batches that I portion into 1 oz balls. You can store extras in the freezer, and they make great travel meals. In my house, they go pretty fast, so I never get a chance to actually freeze them. This recipe I came up with on the spot. I love a bit of crunch to my meatballs, as well as some tang, so I added a fine dice of celery and onion, as well as some diced sandwhich pickles my mom had given me last month. Served with a generous helping of my Famous Bolognese sauce, these are a top 3 ketogenic meal….Enjoy!
What you’ll need…
1 egg
1 Tablespoon organic ketchup
2 tsp salt, (or to taste)
2 Tablespoons sweet onion, fine dice, (brunoise cut)
1 Stalk Celery, brunoise
5 sandwhich pickles, brunoise
1 slice crustless gluten free bread soaked in whole milk
1 lb veal
1 lb pork
1 lb lean beef
Whisk the egg , ketchup, and salt together in a very large bowl, then add the onion, celery and pickles, mixing thoroughly. Squeeze the excess milk from the bread, then crumble it into the mixture, add the meat in broken chunks, and continue to mix by hand until you have an even consistency, about 2 – 3 minutes more. Form into golf-balls and simmer in a covered non-stick pan over medium-low heat for about 4 – 5 minutes, turning twice to make sure they brown evenly. They should be quite plump and tender when you remove from the pan. Overcooking even by 30 seconds will result in hard meatballs, so practice with a couple first until you get a good feel for doneness.
These are pretty bangin’, so don’t expect them to sit around long! You can have these just as they are, or serve them with 1/2 cup of my bolognese sauce and a bit of grated parmesan cheese for a real treat. Enjoy!!
