I have been on a keto diet for about three weeks now and at first I was dissapointed with the results. I was getting moody and begun getting pretty depressed, it turned out that I was missing electrolytes. By making use of mealplans (in my case *DynamicKeto* ) I started to understand what I needed to eat. My hair also started to look better and my energy levels are through the roof!
Love these meatballs! It's almost exactly what I do (except I use a bit less garlic and add some onion). The pan frying in batches is absolutely key to these!!! So good!
Back to Update: Guess what I just made for lunch? Thanks for reminding me about these. I'm wondering if I based my meatball recipe on part of yours at some point and then when I decided to try pork panko again, it just ended up being the same? 😂 Whatever, I did eat them over drained French cut green beans and it's so good! 🩷
@@jeffa5707 they are done on the stove top...but if youre baking them like abother commenter said, it would be either 350 or 375 for 30 to 40 min deoending when they are done.. (when the juice runs clear)
I usually do a 350 degree oven for about 20 minutes. If they are large it may take longer. Best bet is to use a thermometer and cook to 165 degrees. ( I think that is the right temp for meat, or till juices run clear as someone else said here)
On hunting trips one may never know where Dracula is hidden in the bush, be safe and eat garlic cloves minced in the meat ball will keep Dracula away and thank you for sharing this recipe from Johannesburg South Africa 🇿🇦
I make my Keto meatball recipe the same as my regular recipe, with the exception of using half as much crushed up pork rinds, compared to what I would normally use for breadcrumbs. Almost indistinguishable from the ones made with breadcrumbs.
Looks good. And I'm interested and knowing more about the vitamins I have been looking for a multivitamin for my children without all the sugar and extra junk. Thank you for all your recipes
I don't know why, but I am highly amused by the fact you picked curly parsley, and chopped flat leaf. I just have a mental image of you ironing out the herbs and it won't go away!
I know you're looking for Annie's input, but I'm never shy about responding! 😂 I, personally, don't like meatball recipes used as meatloaf. Too dense and the meat is all compacted and dry. You could use this recipe as a base and just add some liquid to loosen the mixture up a bit. You could use some of that marinara sauce, some almond or other milk, etc. Start with 1/2 cup for 2 lbs meat and if it still feels too dense, you can add more. I usually end up using about 2/3 cup tomato sauce or marinara, but if you're worried it will be too moist, you can start at 1/2 cup and a little at a time until it feels very moist and fairly loose, but still has enough body to hold some shape. I have often used 3/4 cup milk if I'm cooking in a loaf pan in the crock pot. Most important, for me, is to add a glaze to the top for the last 15-20 min of: 1⁄4 cup no-sugar-added ketchup 2 tsps brown Swerve 1 tsp dry mustard 1⁄2 tsp Worcestershire sauce
good on you teaching your children how to take life from animals! the photo of your child grabbing this beautiful deer by his horns is sickening. Who do you think this child will be in future? I know, most people with brain know too...Good luck to you as a parent
