MMM Meatballs!!!!

Back in high school, my Mum, Dad and I lived in a multi family home on the second and third floor. It was an amazing apartment for us and we made it home for many years! We went through a lot of hard times in that home but also really good, fun times. One of my fondest memories was coming home from school or a tennis match, walking up the back stairs and smelling that delicious smell of my Mum's meatballs that had been simmering all day long on the stove! It was during these years, that Mum shared with me her Mum's recipe for these meatballs and I slowly learned the recipe. Over the years, I have added my own touch to the recipe and now that I am living the keto life, I have made it keto friendly.

These were the first Keto meal that I made for my husband and he said the meatballs were better than the non keto recipe (and I believe him cause he is my number one critic when it comes to my cooking!) What changed? ONE THING! Pork rinds instead of bread crumbs. Many will frown their nose when you say you use pork rinds in your recipe but you seriously would not know they were in the recipe and many do not know they are in this recipe (well till now!)! I have an auto-shipment scheduled every month from Amazon for my pork rinds (https://www.amazon.com/Pork-King-Good-Ketogenic-Gluten-Free/dp/B083P5LQYD/ref=sr_1_1?crid=13SLJ4H8BX095&keywords=italian+season+pork+rinds&qid=1641941033&sprefix=italian+season+pork+rinds%2Caps%2C63&sr=8-1 ). I use the Italian flavor ones for my meatballs and they also have original flavor as well, which I use on my breaded air fryer pork chops (dinner this evening! YUM).

Recipe is fairly easy and ingredients can be found at your local grocery store. I have Stop and Shop here where I get my meatball mix (it is labeled Meatloaf/meatball mix - in the ground meat section). But if you do not have a meatball mix available, you can make your own - I prefer ground veal, ground pork and ground beef - equal parts. Some make this with just ground beef as well, which is fine but to me doesn't have the same flavor content.

These are delicious with a side of Palmini angel hair or linguini. Also good with Zucchini noodles. Definitely recommend making a garlic Chaffle to dip in the sauce!

Give it a try and leave some feedback, I'd love to hear what your family and friends thought! Bon Appetit!

Ingredients:

2.25 oz Pork Rinds

3 eggs

1 tbsp Italian Seasoning

1 tsp Garlic powder (this can be adjusted as needed)

1 tsp Onion powder

1 tsp Salt

1 1/2 tsp ground Black Pepper

4 ounces of water

2 containers (24 oz) of meatball/meatloaf mix

optional: 1 tsp of crushed red pepper

Sauce:

RAO's Sauce - 2 jars - I use different ones - usually Tomato Basil & Arrabbiata

1 can (12 oz) tomato paste

Directions:

1.) Put sauce and tomato paste in slow cooker on low OR put in a pan on the stove on low heat. 2.) In a big mixing bowl, place the meatball/meatloaf mix, pork rinds, eggs, Italian seasoning, garlic powder, onion powder, salt, ground black pepper and water.

With your hands, mix together all items till it is mixed thoroughly.

3.) Roll mixture into golf size or slightly bigger balls.

4.) Gently place meatballs into the pan with the sauce.

5.) Leave heat on medium/low for about an hour, stirring occasionally. You can cover or leave uncovered. I don't have a cover for my pan so it is left uncovered but my Mum always covered the pan.

6.) Turn heat down to low till meatballs are thoroughly cooked.

Nutritional Info: Available on Carb Manager under "KetoMaille Meatballs"