Ketogenic & Gluten Free Meatballs
With Chimichurri ?
These ketogenic & gluten free meatballs are a breeze to make, and a delicious meal for summer. If you know Argentinian chimichurri at all, you will know that it is fresh, tangy, and scrumptious-to-boot. An ideal pairing to any meat dish.
We also like to bake them: fuzz-free ‘n mess-free. Though if you prefer to cook them, just fry them over medium heat until golden all over (6-8 minutes).
Ketogenic or Gluten Free
If you are not ketogenic, go ahead and use gluten free bread crumbs to fluff them up a tad. Panko-style rock.
But if you are ketogenic, go ahead and up your Parmesan by 3 tablespoons. They come out a little denser, but trust us: none the tastier.
Scrumptious either way.
Oh, and don’t forget to make your ground beef at home (a must really).
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Ketogenic & Gluten Free Meatballs With Chimichurri Sauce
These ketogenic & gluten free meatballs are juicy, juicy, juicy. And particularly delicious when served with Argentinian chimichurri.
For the traditional Argentinian chimichurri
- 1 batch chimichurri sauce
For the meatballs
Preheat your oven to 400°F/200°C. Line a rimmed baking tray with aluminum foil and place the rack over it.
In a large bowl, thoroughly combine the ground beef, breadcrumbs (omit if making keto), chives, garlic, salt, black pepper and egg.
Form the meatballs into 1-inch rounds, pressing firmly between your palms. Place the meatballs in your prepared baking tray.
Bake for 20-23 minutes, until golden and cooked through. Serve immediately with a generous helping of chimichurri.
* If you are making the ketogenic version, omit the gluten free breadcrumbs and up the Parmesan cheese by 3 tablespoons.