I love meatballs. And if anyone tells you you can’t have a good meatball without breadcrumbs, they are dead wrong. All it takes is a few good spices, a generous sprinkle of sea salt, and a little science experiment involving cream of tartar and baking soda.
The strong ethnic flavors in these meatballs pair perfectly with steamed veggies or mashed cauliflower, which makes for a simple-to-make but not simple-tasting dinner. Perfect.
Czech Meatballs & Veggies
By Stephani Jenkins, guest contributor
2 pounds ground beef or pork (buy sustainably farmed organic meat here)
1/4 cup fresh parsley, minced
1 clove garlic, minced
1 tablespoon whole grain mustard
1 tablespoon pepper (buy organic non-irradiated herbs and spices here)
1/2 tablespoon sea salt (buy sea salt here)
1 1/2 teaspoons anise (buy organic non-irradiated herbs and spices here)
1 teaspoon paprika (buy organic non-irradiated herbs and spices here)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons warm water
Place meat and rest of the ingredients in a large bowl. In a small bowl stir together cream of tartar, baking soda, and water until dissolved. Add to the bowl of meat and spices then stir everything together until thoroughly combined.
With wet hands, roll into tablespoon-sized balls, place on a baking sheet, and bake for 20 minutes at 350 degrees Fahrenheit.
Serve over steamed broccoli or mashed cauliflower.
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