Mamma mia! Fresh italian meatballs! (recipe)
| Mamma mia! Fresh italian meatballs! (recipe) | |
|---|---|
| Name | Mamma mia! Fresh italian meatballs! |
| Ingredients | Ricotta cheese • Parmigiano-reggiano cheese • Sweet onion • Green bell pepper • Fresh basil leaves • Oregano leaves • Fresh Italian parsley • Extra virgin olive oil • Fresh garlic cloves • Egg • Fine sea salt • Fresh ground black pepper • Fresh lemon zest • Red pepper flakes • Ground allspice • Nutmeg • Olive oil |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 141.8 |
| Fat | 10.5 |
| Protein | 8 |
| Carbohydrate | 4.1 |
| Fiber | 0.7 |
| Net carbohydrates | 3.4 |
| Sugar | 1.2 |
| Saturated fat | 4.6 |
| Cholesterol (mg) | 67 |
| Sodium | 739.9 |
| Yield | 12 1 1/2 - 2-inch meatballs |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mamma mia! Fresh italian meatballs! (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Mamma mia! Fresh italian meatballs! (recipe) image(external)
Recipe instructions
- MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
- PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
- SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
- BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
- SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
- MIX meatball mixture thoroughly using hands.
- ROLL into 1 1/2 - 2 inch meatballs.
- FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
- STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
-
SERVE and say, \MAMMA MIA!\!.
Food tags
European,, Easy
Mamma mia! Fresh italian meatballs! (recipe) details
Time:
Prep Time in Hours and Mins:1H
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Contributors: Prab R. Tumpati, MD
