Keto Meatballs (All Day I Dream) - beef/pork

Ingredients

• 3/4 cup Pork Rinds, crushed or almond flour or keto crackers crumbs
• 1/4 cup Heavy whipping cream
• 2 lg Eggs
• 4 cloves garlic, minced
• 1/2 cup Parmesan grated
• 1/3 cup Fresh parsley chopped
• 2 tsp Italian seasoning
• 1 1/2 tsp Salt Optional, only need if using almond flour
• 1 tsp Pepper
• 2 lbs Ground beef
• 1 lb Ground pork

Instructions

1. 1) Preheat the oven to 375ºF (400 for my current oven).
2. 2) In a large bowl, combine crushed pork rinds (or cracker crumbs or almond flour) and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
3. 3) Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.
4. 4) Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 ½ inch balls.
5. 5) Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.
6. 6) Bake 25 minutes, or until the meatballs reach 160ºF on an instant read thermometer.
7. To Freeze
8. Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.
9. Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.
10. Storage Information: Store the frozen meatballs in an airtight container for up to 6 months. You can cook directly from frozen or thaw them and then cook. They can also be stored in the fridge for up to 5 days.