These meatballs are fantastic! Love the allspice and nutmeg that is typically used in these. We always have some when we shop at IKEA. My husband just loves these things. This is a very BIG recipe, so either make a half recipe or just freeze any leftover. These are suitable for Atkins Induction ONLY if you omit the white wine in the sauce and use an Induction approved bread like this one in the meatballs.
1¼ lb. (20 oz) 80% ground beef
4 oz. pork breakfast sausage meat (or plain ground pork)
3 oz. onion
¼ c. parsley
Dash each salt and black pepper
¼ tsp. each nutmeg and allspice
2 large eggs
2 low-carb tortillas (HEB Carb Sense have 3 net carbs)
1 c. beef broth
½ c. heavy cream
½ c. white wine (omit if still in Induction Phase)
4 oz. can sliced mushrooms with juice
Few sprinkles xanthan gum to thicken (if needed)
Dash coarse black pepper
½ c. chopped parsley
DIRECTIONS: Preheat oven to 350º. You can brown your meatballs in a skillet if you prefer, but baking is so much simpler. Place all meat ingredients in food processor and pulse until it it well blended and onion is well-chopped. With your hands, form into 28 meatballs (about 1½”) and place on large parchment-lined baking pan (close together but not touching). Bake at 350º for about 30 minutes or until they begin to brown nicely. Remove pan from oven and using parchment to facilitate, lift the meatballs over to an awaiting large skillet. Turn heat to high and allow to brown a little more in their pan juices, shaking skillet to roll them around a bit.
Add all sauce ingredients to the pan and let meatballs simmer in the gravy to allow flavors to co-mingle and to be sure meat is fully done. Only thicken with xanthan gum or your preferred thickener if you feel the sauce is too thin. Serve at once with your favorite green side dish (I served with buttered, steamed broccoli).
NUTRITIONAL INFO: Makes 28 meatballs. Allowing 4 meatballs per serving, so this should serve 7 people nicely. Each serving contains:
452 cals, 36g fat, 7.58g carbs, 3.61g fiber, 3.97g NET CARBS, 21.6g protein, 362 mg sodium