My love for meatballs began early. My grandparents had a community general store that happened to be just in the road from the elementary school. Lunchtime, I had the choice of going home to our own house or going to see Nan, where I had the whole entire store at my fingertips. My choice on 90% of those days was to go to Nan's house and then spaghetti and meatballs in a can.
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
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the meatballs
- 1 lb regular ground Beef
- 1/2 lb ground pork
- 6 strips of bacon, diced
- 1/3 cup grated parmesan cheese
- 2 Eggs
- 2 Tbsp yellow (or Dijon) mustard
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp fennel seeds, crushed
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp Basil
Putting it together
- 1 1/2 cup Marinara sauce, use our recipe found https://eastcoastketo.com/2018/04/26/marinara-sauce/
- 1/2 cup mozzarella, grated
- 1/3 cup Buffalo mozzarella, cut into 1 inch chunks
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
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.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*