Low Carb Pork Panko Meatballs
We like doing the classics here at Bacon's Heir. The dishes you have good memories of, or get cravings over. When we decided to remix the ever classic meatball, we wanted to keep it simple and delicious-- all natural ingredients, made with care.
These meatballs can be roasted in the oven, which will brown and caramelize that deep flavor, or they can be simmered in a sauce. Perfect for a cozy spaghetti dish when you're feeling like Italian, or even those zucchini noodles if that's your thing. Here we used a mix of beef and pork, but feel free to play around with the meat mix-- chicken, veal, hot sausage, or even chorizo into the bowl would be fantastic. We've even had them as a tapas side dish alongside some roasted red peppers. Does it get any better?
- 1/2 cup milk
- 1/2 cup Pork Panko
- 1 large egg
- 1 tsp Salt
- 1/2 tsp dried oregano
- Freshly ground black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup finely minced Italian parsley
- 1/2 lb lean ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped onion
- 1 clove of garlic
Yield: ~28 meatballs
Combine the Pork Panko and milk to rehydrate.
Mix together your meats and add the egg, Pork Panko/milk mixture, salt, pepper, parmesan, and parsley. Gently stir or use your hands to combine.
Gently roll pieces of the meatball mix to form 1-1.5 inch diameter balls.
If you are roasting them, place them on a baking sheet with aluminum foil or parchment paper and bake at 400F for 20-25 minutes. The leaner your meat, the less time it requires, so this will vary with your meat mix. They'll be ready when the internal temperature reaches 165F. If you are simmering them, add them into a pan of simmering sauce and cook for 30 minutes (that's what we did here).