1/2cupplain bread crumbsKETO - use panko or almond flour
1tspminced garlic
2eggs
2tspfinely chopped flat leaf parsley
1/2cupgrated Parmigiano-Reggiano
1tspsalt
1tspfresh ground pepper
Instructions
Heat oven to 350
Add meat, breadcrumbs (or Keto substitute), eggs, salt, pepper, parsley, and cheese to a medium bowl. Mix well.
Make larger than golf ball sized balls and keep them loosely packed. Toss them back and forth in your hands to help them form and keep them from packing to tightly.
Place in a muffin tin for easier cooking, and turn them 15 minutes in to the 30 minute cook time.
TIP: Replace the breadcrumbs with Panko or Almond Flour to make this recipe KETO friendly.
Notes
The secret to cooking evenly is by LIGHTLY packing the meatballs. I do this by tossing them back and forth in my hands from left to right, right to left. Don't pack tightly or they will cook unevenly.
For easy cleanup, bake the meatballs in a muffin tin.
For extra flavor, you can also grill these meatballs on the grill before adding them to any spaghetti or favorite dishes.
Serve with your favorite marinara or serve naked without sauce.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.