I love a good meatball. I’ve made SO many variations. Baked. Not baked. With breadcrumbs. Without. With milk. Without. Cheese. No cheese. Really the possibilities are endless. Today I chose to make them like this and they were tasty.
1 lb dark meat pastured ground chicken
1 lb pastured ground pork
1/3 cup grated Parmesan
1 cup of ricotta cheese
3 cloves minced garlic
1 small finely chopped onion
1 tsp salt
1 tsp oregano
1 tsp dried basil
2 tsp dried parsley
Freshly ground pepper
2 heaping tbsp of bread crumbs regular or gluten free
Preheat oven to 400 degrees. Mix all ingredients together lightly – don’t over mix or they’ll be tough.
Using a small 1” scoop, set them on a baking sheet lined with parchment paper.
Bake 30 mins, turning once at 15 min to ensure even browning.
This makes a lot of meatballs – I forgot to count as I was eating them as they came out of the oven. 🤷🏻♀️ Once they cooled off, I froze the extra on the cookie sheet with parchment so they don’t stick together. Then went back the next day and put them in a freezer safe container for another day.
A nice addition to any tomato-based sauce. Serve with zoodles, low carb pasta or anything that suites you! This can still be considered low carb depending on the bread crumbs you use, but the ones I used were only 10 grams of add’l carbs in the whole mixture! #lowcarbrecipes #eatrealfood#holistichealth #holisticcooking#pastureraised #organic#lowcarbpasta #highproteinlowcarb#highproteinmeal #sandyknutrition#holisticnutritionist #cleaneating#glutenfree