Homemade Meatballs with Pork and Beef – Keto Friendly
Homemade meatballs are perfect on their own, as snacks or appetizers, or to compliment a main dish.
Meatballs have been a favorite of mine since I was a kid. Unfortunately, we never made them at home, so eating out at restaurants was the only chance I had to enjoy them.
When I was little, probably around age six, I remember going out to a sort of fancy restaurant. Fancy to me at that age at least. It was a special treat and I was allowed to order anything I wanted. Spaghetti and meatballs with the biggest meatballs I’d ever seen was the dish that caught my eye. Giant meatballs will forever be something I order at restaurants.
Making homemade meatballs whenever I want is one of the advantages I’ve found to growing up. Since going keto I have updated my go-to meatball recipe to make sure it’s keto-friendly. Where I used to add in breadcrumbs or flavored crushed crackers, now I add in almond flour.
Rounding Out Homemade Meatballs
One thing I’ve learned is that fried meatballs are amazing, and you’re more than welcome to give these meatballs the skillet treatment by frying them in some oil. The only problem I have with that method is they become flat on the sides that get fried.
To combat the flattening these beautifully round meatballs, I place them in mini muffin tins. Greasing the muffin tin is a must so the meatballs don’t get stuck. It will also help with clean up.
Make sure your meatballs are slightly larger than the muffin cup space, this will allow the meatball to retain it’s shape while you bake them. The space also provides a nice little grease trap for the meatballs. If there is enough grease, it will help to brown the bottoms of the meatballs a little since they won’t be touching the bottom of the muffin tin.
If the ground meat you’re using is on the fattier side, you might want to place your muffin tin on a rimmed baking sheet to catch any potential grease overflow.
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