This love of meatballs followed me into my adult life and is one that I passed on to my own Family. If asked, my son would almost always say that Mom’s spaghetti and meatballs was his favourite, only recently to be replaced by a thick and juicy steak.
Now that I live in a keto world, the love for meatballs is still alive and well. It’s the one thing I can order at an Italian Restaurant fairly safely, alongside a Caesar salad. At home these days, I either have them with spaghetti squash, konjac (or Shirataki) noodles or my most favourite, a meatball bake all smothered in Mozzarella cheese and marinara sauce. This recipe is one that I usually double or triple and freeze extra for a quick and tasty meal” method_heading=”Directions” other_notes=”We batch cook these meatballs and use them for multiple purposes.
Freeze them individually on a sheet try and then once frozen, transfer to a freezer bag. This way, you can take out as many meatballs as you like, instead of a frozen clump.” recipe_cuisine=”American,Italian” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Appetizer,Main Course,Snack” tags_schema_only=”true” cooking_method=”baking, roasting” prep_time=”15″ cook_time=”30″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20meatballs%22%2C%22list%22%3A%221%20lb%20regular%20ground%20Beef%5Cn1%2F2%20lb%20ground%20pork%5Cn6%20strips%20of%20bacon%2C%20diced%5Cn1%2F3%20cup%20grated%20parmesan%20cheese%5Cn2%20Eggs%5Cn2%20Tbsp%20yellow%20(or%20Dijon)%20mustard%5Cn1%20medium%20onion%2C%20diced%5Cn3%20cloves%20garlic%2C%20minced%5Cn1%20tsp%20cumin%5Cn1%20tsp%20parsley%5Cn1%20tsp%20oregano%5Cn1%20tsp%20fennel%20seeds%2C%20crushed%5Cn1%2F2%20tsp%20rosemary%5Cn1%2F2%20tsp%20thyme%5Cn1%2F2%20tsp%20Basil%5Cn%22%7D%2C%7B%22title%22%3A%22Putting%20it%20together%22%2C%22list%22%3A%221%201%2F2%20cup%20Marinara%20sauce%2C%20use%20our%20recipe%20found%20https%3A%2F%2Feastcoastketo.com%2F2018%2F04%2F26%2Fmarinara-sauce%2F%20%5Cn1%2F2%20cup%20mozzarella%2C%20grated%5Cn1%2F3%20cup%20Buffalo%20mozzarella%2C%20cut%20into%201%20inch%20chunks%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”616″][trg_recipe_method]
Combine the spices into the mustard, cheese and egg.
Add in the garlic and onion. Set aside.
With a very light hand, mix together the beef, pork and bacon, with the mustard mixture. Keeping in mind that the more you handle the mixture, the tougher the meatloaf will be.
Carefully form the meat into balls. Size will be determined by your own preference. Ours were about an inch and a half in diameter.
Bake at 350 for 20 minutes. Then remove from the oven.
Add marinara sauce, shredded mozzarella over the whole top and then buffalo mozzarella in pieces scattered on the top.
Return to the oven and bake for 10 minutes at 375
