Delish meatballs how to#

Thank you for taking the time to leave such a nice comment and rating of the recipe. The green pans heat up quickly and are easy to shake, lift/move around, and give a nice surface sear or coloring. I grab them for specific things and as I said, I love them. I love my stainless steel pan and cast iron pan, but they take a long time to heat up. These pans are much lighter in weight than traditional pans. It’s expensive, but I know it will last a long time and the coating is amazing. But, I have loved this pan so much that I am going to buy their elite line from their site. I don’t always use non-metal utensils in it and it will chip and scratch. I bought my pan from Amazon (Target sells them, too) three years ago and it’s time to replace. When new, it is so slippery that oil wont coat the bottom and it’s hard to flip the food – and food browns nicely. I have a large stainless steel pan I use for big recipes – love it, and a cast iron pan I use for other things – love it, but i LOOOOOOVE my Green Pan. I’ve found that those hard pieces don’t soften and are unpleasant when bitten into.įinally, while mixing with a hand mixer makes for a more homogeneous meatball and toughens the protein a bit so they hold their shape, over-mixing will make them tough and dry. Make sure to remove any large/hard pieces of pork rind before soaking and adding to the meatballs. I’ve also made this with about 1/2 cup of finely ground pork rinds soaked in 1/2 cup heavy cream. When I do this, however, I skip the cream and add 2 tbsp of olive oil along with the zucchini. I have finely grated a medium zucchini in the recipe and it is nice. I understand that everyone has their own idea of an ideal meatball. I have some ideas for you to try to get the meatballs how YOU personally like them. It also tends to be a little dry no matter what I do. I only say that because I have been testing a turkey meatloaf recipe FOREVER and even though it tastes great, I won’t share it because that nasty white protein weeps out of it every time I cook it.

I’ve not noticed a weeping problem, but I wonder if the veal was the cause. I think the meat firms up better that way.

I often mix and shape my meatballs a day or two before. Mom’s Low Carb Meatballs Recipe is 1 net carb per serving and 4 net carbs with Rao’s Marinara sauce. Meal suggestion: Try these meatballs in casserole form like this great meatball casserole Parmesan recipe. I can only find lean ground pork in my stores, so this helps a lot. I’ll be experimenting with making a panade with pork rinds, For now, I add heavy cream to my low carb meatballs to add fat and moisture. Pork rinds absorb moisture from the meat, making the meatballs dry. Other’s will add pork rinds, but they’re missing the point. I sometimes add finely grated zucchini to my low carb meatballs to add moisture. Low carb meatballs do not use bread or bread crumbs to make a panade. It lends tenderness and moisture to ground meat mixtures like meatloaf and meatballs. A panade is a paste of bread or bread crumbs (sometimes cookies, crackers, and cake) soaked in liquid. The best way to achieve this is to use a panade.

Delish meatballs how to#

How to Make Tender Juicy MeatballsĮveryone wants tender, juicy meatballs.

I finished these in a pan to brown them up. Oven baked meatballs retain their shape but do not brown. I also omit the veal because it’s expensive. Since this is a low carb meatballs recipe, I omit the breadcrumbs. She adds a raisin to the center to make the meatball sweet. She flavors them with onion, garlic, fresh parsley, and Parmesan cheese. Mom uses a combination of beef, pork, and veal as well as breadcrumbs to make tender Italian meatballs. Today, I’m sharing my low carb version of her meatball recipe. Many years ago, Mom and I spent an afternoon together in the kitchen while she taught me her recipes for tomato sauce (keto Marinara sauce) and the best Italian meatballs. I grew up with delicious home cooked meals like chicken Parmesan, homemade pizza, gnocchi, and spaghetti with mom’s meatballs. My mother comes from a long line of Italian cooks, something I didn’t appreciate until recently. So, in honor of my mother and the great cook she once was, I’m sharing her Italian meatball recipe.) Keto Low Carb Meatballs Recipe (Italian Style) I’m sad to say that Mom can’t cook anymore.