I don’t know if it’s just me. Maybe I’ve led a really sad and unexciting life but there is nothing better than a really good… no, great, meatball. NOTHING. I mean, the truth is… meatballs are a lot like pizza. Even when they’re bad, they’re still pretty good. But why settle for “pretty good” when you can have the best? It’s meatball nirvana! Try it!
While this recipe is pretty low in carbs as it is, as always, keep scrolling for a ketofied version.
INGREDIENTS:
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, finely diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank’s RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
DIRECTIONS
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
KETOFIED VERSION:
INGREDIENTS:
- 1 pound extra ground beef
- 1/2 teaspoon sea salt
- 1 small onion, finely diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank’s RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
DIRECTIONS
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the HWC and Parmesan cheese. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
