For some reason, meatballs (and meatloaf) without bread crumbs just send people into the land of confusion. The bread crumbs add some bulk and minor binding, but honestly, they kinda kill the texture IMHO (In My Hobbit Opinion 🙂 ) so I never used them before keto. You can use this for Italian meatballs, Swedish meatballs, Asian meatballs, Icelandic meatballs (dunno if that is a thing but I was rattling off international stuff and that came to mind), or meatloaf. The basic recipe is the same, you just change the seasonings, though for more authentic Swedish meatballs, swap out half the beef for pork. You can also use ground turkey or chicken to drop the fat and up the protein, though both of those meats tend to be a bit drier when cooked so I would use them in a sauce 100% of the time. I’m going to season mine as Italian, but use the below as a guide to change things up.
Italian meatballs: traditionally seasoned with onion, garlic, parsley, rosemary, oregano, basil, thyme, salt, pepper
Swedish seasoning: nutmeg, onion, allspice, parsley, salt, pepper
Asian meatballs: ginger, salt, pepper, onion, cilantro
Iceland meatballs: reindeer? I dunno 🙁
Let’s make some meatballs!
- Break up the meat in a large mixing bowl. Add all the ingredients. Mix well with a fork (I like to used gloved hands but do what is safe). Roll into 1" balls. Set in fridge while heating skillet to med-high. Once skillet is hot, add balls one by one, alternating sides of pan until all are cooking. Rotate until all are evenly cooked on outside. If using for meatball subs or wraps, I like to toss them in the oven at 350F for 10 more minutes to render out more fat so I don't wear too much.
- ALTERNATE: If going to be adding to sauce, cook them until almost done. Remove from pan. If making Swedish meatballs, use the rendering from the meatballs as your base for you sauce. If making Italian or Asian, this is the time to get your sauce prepared. add meatballs to sauce when time to simmer to finish cooking and allow for some flavors to mingle.