I have seriously been working at this recipe for weeks. Weeks, I tell ya! Actually, now it’s been a couple of months. Months, I tell ya! It’s not easy being this particular about my food. The results, however, are perfection. No funny bidniss. A really good meatball shouldn’t rely on the sauce to make it burst in flavor; it should stand on its own and then complement a delicious sauce. These perform both ways.
If you don’t do the dairy, you can sub out the cream for coconut or almond milk.
The LC-Breading and Crusting Mix is seriously one product that I am a huge fan of and keep stocked in my pantry. It’s gluten-free and I love it. (If you order a bag and mention “bacon” you can get an extra bag, free, and this stuff will last you a long time. No, I’m not an affiliate, but LC-Foods, in all disclosure, is a sponsor).
If you don’t have a low carb breading mix you can use ground flax seed meal instead.
Per the onion and green pepper, I like to add the veggies for some nutrition, flavor and texture, but you might have kids who will facepalm that action. If that is the case, definitely go with the onion powder, and know you can either very finely mince/process the pepper, or skip it. I personally love adding them because they make the recipe that much more flavorful.
For me, this recipe is about flavor, and that’s why I waited so long to publish this recipe until I knew it was perfect. You’re worth it! Right? Of cawse!
1 lb ground beef
1/8 cup cream
1/8 cup water
1/4 cup LC-Breading mix (can sub with ground flax seed meal)
1 tsp salt
1 tsp oregano
1 Tbsp parsley
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup chopped onion (preferred) or 1/4 tsp onion powder
1/4 cup chopped green pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine ingredients and form in to walnut-sized balls, about 2″ diameter.
3. Bake for 20 minutes or until edges begin to brown.
Makes about 2 dozen meatballs. Recipe can be doubled, made ahead and frozen.