Bacon-Wrapped Keto Meatballs(Picture at bottom of post) Just posted this in the Daily Accountability 2019-#27 Challenge Forum, but wanted to share with my other FS friends, as well. Made them this morning, and oh so good! NOTE: This an undated version of the recipe.
Ingredients:Ground Pork – 1 pound, 80% lean
Ground Beef – 1 pound, 80% lean
Parmesan Cheese – 1/4 cup, grated
Eggland’s Best Egg – 1 large
Italian Seasoning – 1 tsp.
All-Purpose Seasoning – 1 tsp.
Onion Powder – 1 tsp.
Bacon – 24 slices
Instructions:• Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with Parchment Paper or aluminum foil. Then, place a large oven-safe rack on top of Parchment.
• In small bowl, whisk together the egg and the 1 tsp. Italian Seasoning, 1 tsp. Onion Powder and 1 tsp All-Purpose Seasoning.
• In large bowl, mix the 1-lb. Ground Beef, 1-lb. Ground Pork and ¼ cup Parmesan Cheese thoroughly with gloved hands.
• Pour egg mixture into meat mixture and mix thoroughly with gloved hands.
• Using large Pampered Chef Scoop (1/4 cup), evenly divide the mixture into 24 large balls. Shape each ball with gloved hands.
• Wrap each piece in one strip of bacon, twisting and pulling excess to lie UNDER and around the meatball. (Everything will be covered with bacon except the tops. Secure with wooden toothpicks, if desired.
• Place each meatball onto rack, and bake for 20 minutes, then turn pan in oven to evenly distribute heat.
• Continue cooking, checking at 10-minute intervals until bacon is crisp and internal temperature measures at least 165-degrees.
• GREAT dipped in Walden Farms Calorie-Free BBQ sauce, Honey Mustard, Ranch Dressing, Heinz 57 or just cut in half and slathered with mayo!
Nutrition Info:(1 serving = 1 meatball)
[i]Calories = 131
Fat = 10.04gTotal Carbs = 0.29.g
Fiber = 0.1g
Net Carbs = 0.19gProtein = 9.47g
