I use these all the time for my family not just for my low carb needs. They are really that good. I also have an Italian recipe that uses makes these Italian meatballs, ha! The following are affiliate links. If you click through and buy something we may get a small commission from Amazon.
This is used for keeping the blog up and running smoothly. Please know this does not change the price you see on Amazon. Thank you for your help and support of Lowcarb-ology! When freezing these little tasty cooked meatballs, how do you prevent freezer burn? Great question!! I love my vacuum sealer. It keeps food fresher longer in both the fridge and the freezer.
That means I can make large batches of foods and know that they will be fresh when I want to use them. They also make buying in bulk easier. Since no air can get to them they stay fresh for months. I have this kitchen scale by Etekcity and I love it. These meatballs are great with this zucchini pappardelle. These are amazing! Came out great and we love them. Thanks a lot for sharing! Just had to say. I was skeptical due to the parm cause my husband hates that cheese.
For the most browning and the flavorful exterior crust, you can pan-fry meatballs. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes. You can also bake meatballs in the oven. Here are a few tips on making and cooking meatballs to guarantee a tasty dinner every time you make them! These meatballs are perfect topped with a spoon of low-sugar tomato sauce and a generous sprinkle of mozzarella cheese melted on top.
I like to make a big batch and save them for later meals or packed lunches. You can store leftover meatballs, either on their own or in keto tomato sauce , in a covered container in the refrigerator for up to 5 days.
To freeze these meatballs, arrange them in a single layer on a parchment paper-lined plate or baking sheet, and freeze them until solid. After that, you can transfer them to a freezer bag. You can reheat them in the microwave or in the oven.
Add the onion, almond flour, parmesan cheese, heavy cream, egg, garlic, parsley, salt, and pepper to a large mixing bowl. Stir well to combine. Add the ground meat to the egg mixture. Use your hands or a spatula to thoroughly mix the egg mixture into the ground meat. Optionally, cook a small test piece, taste for the correct seasoning level, correct seasoning if needed. Here's an overview of what you'll need. Leaner than that is too dry, in my opinion. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the meatballs could turn out too salty.
Spices : Garlic powder and onion powder. Make sure they are fresh! A stale spice can easily ruin a dish. Grated Parmesan cheese : Make sure you use finely grated parmesan and not coarsely shredded. Unsweetened ketchup : Product link included in the recipe card below.
I get it either at Whole Foods or on Amazon. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative. How to make meatballs without breadcrumbs?
It's so easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:. For juicy meatballs, make sure you don't overbake them. Gently heat the sauce ingredients in a saucepan. Add the meatballs to the sauce and toss to coat. That's it! You can actually make them with no filler at all - similarly to how you would make a burger patty. If you'd like to use a filler, you could try crushed pork rinds, almond flour, or grated parmesan cheese.
But it's not mandatory. I add the cheese here mostly for its flavor. Not at all! In fact, if you add too many breadcrumbs, that's when you risk them falling apart. But when you make them with just ground beef and seasoning, they'll be perfect. Baking is easier than frying - it's a hands-off approach to cooking which I really appreciate. The meatballs cook beautifully in the oven. These meatballs are very good served plain, without any sauce or glaze. They are tasty and well-seasoned.
But the glaze is so quick and easy, that I usually do make it. It does add a nice flavor to the dish.
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