Low Carb Italian Meatballs

 

Ingredients:

• 2 pounds ground beef (73% lean)
• ½ cup grated Parmesan cheese
• 2 small eggs, beaten
• ¼ cup chopped fresh parsley
• 6 cloves garlic, minced
• Salt and pepper to taste
• ½ cup olive oil, plus more if needed
• Low carb tomato sauce of your choice

Instructions:

1. In a large bowl, combine the ground beef, Parmesan cheese, eggs, parsley, garlic, salt, and pepper. Mix well with your hands, squeezing the mixture through your fingers until combined.
2. Using an ice cream scoop, scoop some of the mixture into your palm and roll between your palms to form a firm ball. Continue with the entire mixture (about 24 meatballs).
3. Heat about ½ cup of olive oil in a large skillet over medium-high heat.
4. Add the meatballs to the heated oil in batches, leaving about 2 inches between each meatball.
5. Brown the meatballs on all sides, turning with a pair of tongs.
6. Once browned, transfer the meatballs to a paper towel-lined plate to blot off any excess oil.
7. Add the meatballs to the low carb tomato sauce of your choice and cook until heated through.

Tips:

• For extra moist meatballs, use ground beef with a higher fat content.
• To bake the meatballs instead of pan frying them, place them on a baking sheet lined with parchment paper and bake at 400 degrees Fahrenheit for 15-20 minutes, or until cooked through.
• To keep the meatballs uniform in size, use an ice cream scoop or weigh them.
• Don't overcrowd the pan when browning the meatballs. Overcrowding will cause them to steam instead of crisp.

Enjoy!