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In a large pan over medium-high heat, melt the butter and saute the chopped onion until it begins to caramelize, about 4 minutes. Then remove from the pan to let cool. You will be using the pan and the remaining butter in it to cook the meatballs, so don't clean it yet. While the onion is cooking, prepare the rest of the meat mix. Blend the pork rinds or crush them in a ziplock bag. For 6 servings, you should get about 1/2 cup of blended pork rinds. Mix together the ground meat, pork rinds, grated cheese, parsley, cream, egg, minced garlic, salt and pepper. Once sufficiently cool to handle, add the caramelized onion. Optionally cook a small portion of the meat to taste for seasoning. Using about 1 tablespoon (1 oz or 15 g) of meat mix, form balls. I like to use a measuring spoon for this, so that the meatballs all have the same size. You can of course make smaller or larger meatballs, just adjust the cooking time accordingly. Heat the same pan you used for the onion over medium-high heat. Cook the meatballs until they are done, about 8 minutes. Toss them once or twice to brown all the sides. You can check the doneness with a meat thermometer or simply break open one of the balls. Enjoy the meatballs by themselves, as a salad topping or, of course, in Marinara sauce with your favorite pasta. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw the meatballs overnight in the fridge. Reheat in the microwave, oven or stovetop.
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