Description
Easy, juicy, and flavorful low carb and keto meatballs in a tomato sauce loaded with smoky bacon. I give instructions for baking the meatballs in the oven and pan frying.
Ingredients
- 8 slices Thick Cut Bacon, Cut Into Lardons
- 2 pounds Ground Chuck Or Sirloin
- ½ cups Grated Parmesan
- ⅓ cups Chopped Fresh Parsley
- 2 Tablespoons Olive Oil
- 2 Eggs, Beaten
- 2 cloves Garlic, Minced
- 1-½ teaspoon Salt
- ½ teaspoons Pepper
- 1 jar (24 Oz. Size) Rao’s Marinara
Preparation
Fry bacon in a heavy-bottomed skillet (such as cast iron) over medium heat until crispy. Remove bacon from pan and let drain on paper towels, leave bacon fat in pan.
Combine ground beef, Parmesan, parsley, olive oil, eggs, garlic, salt, and pepper in a large bowl, being careful not to overwork the meat.
Roll mixture into 18 meatballs. You can bake the meatballs or you can fry the meatballs. I will give instructions for both.
To bake the meatballs, preheat oven to 400ºF and bake meatballs on a parchment or foil-lined baking sheet for 15 minutes.
To fry the meatballs, using reserved bacon grease and heavy skillet, fry each meatball over medium heat until brown on all sides. Remove from skillet and drain on paper towels.
Remove any remaining bacon grease and add meatballs to the pan. Add marinara sauce and roll meatballs around to coat. Let meatballs simmer for 30 minutes.
Serve meatballs garnished with crispy bacon and fresh parsley.
Nutrition for 3 meatballs and 1/6th of the sauce: 651 calories / 53g fat / 5g carbs / 37g protein
