Homemade Grandma-Style Meatballs (Keto-friendly)

Simple Homemade Meatballs

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Yield: 8-10

Author: Madeline Bertarelli

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

(This makes a triple batch for good reason.) These delicious homemade meatballs are freezer-friendly and versatile. Keep some in the freezer for quick weeknight dinners later!

Ingredients

• 1 cup pork rind crumbs (or breadcrumbs)
• 3/4 cup grated parmesan or hard cheese
• 1 tbsp garlic powder
• 1 tbsp Spicewalla Garlic Herb
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 3 local eggs
• 1/2 cup whole milk
• 1.5 lb. grass-fed ground beef
• 1.5 lb. Italian sausage (or another 1.5 lb ground beef to sub)
• favorite red sauce for simmering + spaghetti

Instructions

1. In a small bowl, lightly whisk the eggs and milk.
2. Add the breadcrumbs, Parmesan, spices and egg mixture to the Italian sausage (or beef), and ground beef in a large bowl. Use your hands to mix the ingredients together until evenly combined.
3. Divide and shape the meat into approximately 2 Tbsp in volume each. I love using a cookie scoop for this.

Stove Top Cooking Instructions (a must!)

1. Add 1/3 of the meatballs to a large cold skillet (cold sear method) and heat over medium high. We don't need additional fat here. (You can form the rest of the mix and freeze, or cook it in batches.)
2. Cook the meatballs, turning every 5 or so minutes, until dark browned on all sides and cooked until the inside reaches 160 with a digital thermometer. Repeat with the next batch of meatballs if desired, or freeze after forming.
3. Turn the stove off and move the pan to a cold burner. Wait a minute-to avoid splatters-and then add your red sauce. Move the pan back to the burner you just turned over and allow to very gently simmer with the residual heat for a few minutes more before serving. Garnish with basil and freshly shredded cheese! Enjoy!