I just wanted to use up my mustard greens, and Hugh Acheson said to serve meatballs on them. So.... Anyhow, Hugh Acheson also added a lot of bread and carbs to his, and that wasn't how I wanted to play. Let's keto-fy meatballs! These babies are so moist, juicy and delicious it's like they have that unneeded bready filling, but they don't! They are delicious. They fall apart pretty easily, so just be careful with the tongs as you flip them in the skillet, but I have faith you got this. Ingredients:
4 cloves garlic, minced
1/2 zucchini, sliced thinly
1/2 bell pepper, diced
2 tbsp bacon grease (or butter if no bacon grease handy)
1 lb ground beef
4 oz diced pancetta
1/3 cup buttermilk
1 egg
3 oz grated (or shredded) parmesan reggiano
3 oz shredded gruyere
1/4 cup beef broth
1 tbsp fennel seed
4 squirts ketchup
Heat up the bacon grease (or butter, or oil, whatever) in a skillet on medium heat. Add the garlic, zucchini, bell pepper and sautee, stirring occasionally for about 8 minutes.
Meanwhile, in a stand mixer (or large bowl with your hands) mix all other ingredients until well-mixed. Add in the sauteed veggies. Mix until those are well mixed in also.
Form the meat mixture into balls. I got about 10 large balls from the mix.
In the same skillet you just sauteed the vegetables in, place the meatballs. Cook at medium-high heat. Turn the balls with tongs once crust has formed, so eventually you get a crust around the entire meatball. You can serve these on top of sauteed mustard greens, or really, serve them by themselves. They are so good! Nutrition info is from CarbManager's recipe feature. 2 meatballs = 1 serving
Total Carbs: 5.2g, Net Carbs: 4.2g, Fiber: .9, Protein: 40.7, Fat: 33, Total Calories: 487.4
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