KETO GLAZED MEATBALLS
1 pound ground beef - 85/15 is preferred because extra lean will make a dry meatball
1 tablesponn mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon kosher salt*
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
Glaze**
2 tablespoons sugar free ketchup
1 tablespoon brown sugar substitute
Worsterchire sauce
In a small bowl mix everything for the meatballs except for the ground beef. Then mix it into
the ground beef getting is evenly distributed. Roll into 16 one ounce meatballs and place on
a greased baking sheet or greased foil lined baking sheet. Bake at 400 for 15 minutes.***
In the meantime mix together your glaze ingredients in a small saucepan just until heated
through. Then add to a bowl big enough to hold all the meatballs. Once the meatballs are done
add the the bowl with the glaze. Gently toss until all meatballs are coated. Makes 15 meatballs.
*I Googled the equivalent of kosher salt to table salt. I was completely wrong on my video.
I thought it would be saltier with table salt but apparently it's the other way around. At any rate
the 1/2 teaspoon kosher salt is way plenty. So I will leave it to you to convert into table salt
if you need to.
**This is the glaze I add to my meatloaf. I go by taste. I just mix until it tastes like I like it.
We like ours on the sweet side.
***The original recipe suggests to bake 10 minutes then broil for the last 5 if you want a browner
meatball. I tried that and it was almost a disaster. The grease that was released from the
meat was sparking flames and then it smoked to the point of setting off my smoke detectors.
If you go this route I would most defintely drain any acculumated grease from my baking sheet
first.
Let's Cook YouTube Video
1 pound ground beef - 85/15 is preferred because extra lean will make a dry meatball
1 tablesponn mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon kosher salt*
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
Glaze**
2 tablespoons sugar free ketchup
1 tablespoon brown sugar substitute
Worsterchire sauce
In a small bowl mix everything for the meatballs except for the ground beef. Then mix it into
the ground beef getting is evenly distributed. Roll into 16 one ounce meatballs and place on
a greased baking sheet or greased foil lined baking sheet. Bake at 400 for 15 minutes.***
In the meantime mix together your glaze ingredients in a small saucepan just until heated
through. Then add to a bowl big enough to hold all the meatballs. Once the meatballs are done
add the the bowl with the glaze. Gently toss until all meatballs are coated. Makes 15 meatballs.
*I Googled the equivalent of kosher salt to table salt. I was completely wrong on my video.
I thought it would be saltier with table salt but apparently it's the other way around. At any rate
the 1/2 teaspoon kosher salt is way plenty. So I will leave it to you to convert into table salt
if you need to.
**This is the glaze I add to my meatloaf. I go by taste. I just mix until it tastes like I like it.
We like ours on the sweet side.
***The original recipe suggests to bake 10 minutes then broil for the last 5 if you want a browner
meatball. I tried that and it was almost a disaster. The grease that was released from the
meat was sparking flames and then it smoked to the point of setting off my smoke detectors.
If you go this route I would most defintely drain any acculumated grease from my baking sheet
first.
Let's Cook YouTube Video
