I impromptu threw together some meatballs. I used ½ packet of unflavored GELATIN, which I soaked in a little cold water + a little Worcestershire sauce & mixed in 2 eggs before adding to the meat mix, I added some minced up uncured Pepperoni I had on hand and baked them in the oven in bacon grease. They came out great! Extended version: I needed something to 'snack on' while I'm doing a bunch of yard work for a few days. I'd just cooked 4 pkgs of bacon, threw these meatballs together on a whim, made them snack-size (about 1"). They came out amazing and I've been 'snacking' on them for 2 days ... some went into the freezer, of course.
I am from a long line of Italians and the meatball recipe is exactly what we make and my sauce cooks for at least 6 hours or more. My only suggestion to everyone, and I'm sure they are delicious as shown, but there is a noticeable difference between using fresh garlic and fresh parsley, as opposed to the items used. I personally can tell the difference.
My man! Wait until I do the sauce recipe I make! I only cook it for about 3 hours and I think it comes out perfect. No, you're absolutely right about the fresh parsley and garlic. Just trying to make it as easy as possible for people to follow. I have fresh parsley, basil, rosemary, thyme, sage, and mint right now in the garden. Do you use a garlic grater tray when you do your garlic?
@@southernketo I used to hand chop, but I now use a quick hand spinner device or my food processor. But, I like it rustic so that not all the pieces are the same. It all looks great. My only problem is the cost of the egglife wraps. It is really prohibitive for me. I have used homemade recipes to make wraps and then cut them into noodles. I will do that again.
@@dominicflorio5708 this is what I use. Ever heard of these? amzn.to/3PFnOIs Yes, you can definitely make your own. I usually do that. I'm going to do a video on that at some point too
@@southernketo I like the idea of showing us products and also how to make our own. Saving time for some, but saving money for others. I enjoy your channel and the take you have on keto/carnivore.
These look amazing. I’ve never heard of adding water to the mixture. That’s interesting. I’m going to try this. Found your channel from Chris Cooking Nashville. Definitely going to make your marinara sauce.
Awesome! Welcome! Less is more with the water. If you overdo it, you will have to add more meat and pork. Go for the consistency that I showed on there and they are awesome... Let me know what you think!
You could make it yourself also or the butcher could put it together for you. It is equal parts ground beef, ground veal, and ground pork. Walmart has it sometimes also.
