| 1 tbsp | Butter, unsalted | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 17.64 oz | Beef, ground or minced, 20% fat | |
| 1⅓ cups | Pork Rinds, Scratchings, Greaves, Cracklings | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 3 tbsp | Parsley, dried | |
| ⅓ cup ¼ tsp | Cream, fluid, light whipping, 30% fat | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| 27.48 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.60 oz (calculated)Notes: 8 meatballs
- 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.
- 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.
Meal Prep Tip
- Calorie count345 kcal
- % of calories by macros
Fat 73.6 % 254 kcal 28 g Net Carbs 1.7 % 6 kcal 1.4 g Dietary Fiber 0.3 % 1 kcal 0.4 g Protein 24.3 % 84 kcal 20.7 g - Approx. WW SmartPoints™11.5
- Cholesterol 118.5 mg
- Sodium 568.6 mg
- Fat 28 g
- Saturated Fat 12.8 g
- Trans Fat 1 g
- Carbohydrates 1.8 g
- Dietary Fiber 0.4 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 20.7 g
- Calcium 142.6 mg
- Iron 2 mg
- Magnesium 24.1 mg
- Potassium 294.5 mg
- Zinc 4 mg
- Vitamin A (Retinol Equivalents) 109.9 mcg
- Vitamin B12 2.1 mcg
- Vitamin C 1.7 mg
- Folate 13.1 mcg
- Folic Acid 0.6 mcg