Keto Meatballs

What is it about meatballs that make them so comforting and fulfilling? They're also compact and fun so the kids love them. I also love them because I can hide things in them LOL. Before we were Keto I used to hide a tom of veggies in my meatballs and meatloafs because otherwise the kids wouldn't eat them. Now my views on nutrition have so drastically changed. I still hide some veggies (old habits die hard), but I also add some beef liver (sometimes) or beef liver supplements (shhh!)

These keto meatball versions include extra parmesan cheese mixed inside the meatball as well as some pork panko and almond flour as binders. They always come together to nicely and are juicy, filling and delicious. 

Ingredients:
2 pounds ground beef
2 tablespoon beef tallow, divided (or Kerrygold butter)
1 onion, diced
1/3 cup pork pankos (pork rind "bread" crumbs)
1/3 cup grated parmesan cheese
1/8 cup almond flour
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt and pepper
28 oz Rao brand marinara sauce
1/2 teaspoon Italian seasoning
3 oz fresh mozzarella cheese

Directions:

1. In a small pan heat one tablespoon of tallow and sauté onions until they are done. Set aside to cool.
2. In a large mixing bowl combine ground beef, onions, almond flour, pork pankos, cheese and eggs. Add salt, pepper and seasonings.
3. Mix by hand to incorporate all ingredients. Roll mixture into 3 inch balls.
4. Heat remaining tallow in a shallow Dutch oven.
5. Brown your meatballs on the stovetop, turning once or twice to brown the other sides.
6. Once all browned, pour the Rao sauce over the meatballs.
7. Top with fresh mozarella and bake at 350° for 20 minutes.
8. Broil for 2 additional minutes until the mozarella is melted and caramel colored brown.

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