I like to make a huge batch of meatballs when I make them so I’ll have a bunch to freeze for convenient future use. Not only do these make wonderful snacks as is or with your favorite low-carb sauces, but it’s nice to have them already cooked to pop into your favorite spaghetti sauce. They make a wonderful meatball sandwich on your preferred low-carb bread as well. 🙂 This recipe is Induction acceptable. I have to watch my sodium intake now, but if you’re not sensitive, you might want to increase the salt to ½ tsp. in these, as that’s what my original recipe calls for. I just can’t have that much salt anymore. 🙂
3 lb. lean ground beef
4 oz. onion, chopped very fine
4 oz. green bell pepper, chopped very fine
2 T. bacon grease
1/3 tsp. dried oregano
1 c. parsley, chopped
3 eggs beaten
4 T. grated Parmesan cheese
1/2 tsp. coarse ground black pepper
1/4 tsp. salt
DIRECTIONS: Preheat oven to 350º. Lightly grease two baking pans with sides. Place meat in large mixing bowl. Chop onion and pepper and saute in bacon grease until completely fender. Add to meat, grease and all. Add oregano, parsley and Parmesan. Add the beaten eggs, salt and pepper. Mix thoroughly, which is most efficiently done with your hands. I use a small ice cream scoop, or you could use a large melon ball tool if you have one. Scoop up equal amounts of meat mixture, enough to roll into 1½” balls. Place closely together on two baking sheets. I get 48 meatballs out of this recipe. Place pans of meatballs in a 350º oven and bake uncovered for about 25-30 minutes. Check one for doneness. They should be grey and not pink in the center. Remove from oven and cool unless using some immediately. These will exude a lot of beef juice during cooking. When removing meatballs from the pan, if you twist them as you lift, they will come up without that congealed juice attaching to the meatball. I scrape all that good solid juice stuff off the pans for my two little rat terriers to have as gravy on their next meal. 🙂 They love me. 🙂
I set aside 10-12 for immediate use and snacks and then freeze the rest on a clean, dry baking sheet so they will freeze individually. Then I pour them all into a gallon ziploc bag and put the rest in my freezer. For snacks and future use, just defrost the ones you need!
NUTRITIONAL INFO: Makes 48 meatballs approximately 1¼” in diameter. Each meatball contains:
5.9 g fat
.44 g carbs, .12 g fiber, .12 g NET CARBS
7.91 g protein
139 mg sodium
34% RDA Vitamin B12, 7.8% B6, 11% iron, 11% niacin, 13% selenium, 23% zinc
3 thoughts on “Italian Meatballs”
Recipe sounds great except for one thing – Garlic is a “must-have” in my Italian meatballs. I like 2 to 3 cloves (very finely chopped and sauted) for each lb of ground meat. So, I will use your recipe but add garlic. 🙂
Then you should certainly please your palate, Bob. 🙂 Many people put garlic in their meatballs if in an Italian application. But for snacks eaten alone, I like these better without as garlic often haunts me hours after I eat it. It can be a very dominant flavor. When I use these meatballs in spaghetti sauce, there’s already garlic in my sauce recipe, so I figure more in the meatballs is overkill. But that’s just my personal taste.
Lucky fur-babies! I’m sure they do love you Peggy. 🙂 And I love the tip for freezing these. Thanks for sharing this on Chowstalker!