Sautéed Cocktail Meatballs
2.3g
Net Carbs
40.5g
Protein
32.8g
Fat
1.8g
Fiber
476
Calories
Ingredients:
- 1/2 pound Ground Pork
- 1/4 cup Parmesan Cheese (Grated)
- 1/2 cup Blanched Almond Flour
- 2 large Eggs (Whole)
- 1/2 pound Ground Beef (90% Lean / 10% Fat)
- 1/2 teaspoon Garlic
- 1 tablespoon Peppermint (Mint)
- 1 tablespoon Salt
- 1/2 pound Ground Veal
- 1/4 cup sprig Dill
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon leaf Oregano
Directions:
This recipe is marked as a Phase 2 recipe in the cookbook. It is low enough in NC however to be considered Phase 1 unless you are in the first 2 weeks of Induction due to the nuts.
- Combine almond meal, meats, cheese, eggs, dill, minced garlic, mint, oregano, cinnamon, salt, and pepper; mix gently with your hands.
- Moisten your hands (this helps prevent mixture from sticking); shape mixture into 1-inch balls and set aside.
- Place 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add half the meatballs; cook, turning frequently until browned on all sides and cooked through, about 8 minutes. Repeat with 2 more tablespoons olive oil and remaining meatballs. Serve with toothpicks or wooden skewers as an appetizer.
Find this recipe and more in the New Atkins For a New You Cookbook!
