The Wicked Good Ketogenic Diet Cookbook: Easy, Whole Food Keto Recipes for Any Budget by Amanda C. Hughes

Author:Amanda C. Hughes [Hughes, Amanda C.]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2016-06-20T21:00:00+00:00

PER SERVING: CALORIES: 297; TOTAL FAT: 13G; SATURATED FAT: 4G; PROTEIN: 42G; CHOLESTEROL: 224MG; CARBOHYDRATES: 5G; FIBER: 2G; NET CARBS: 3G

FAT: 39% / CARBS: 6% / PROTEIN: 55%

BACON AND ONION–WRAPPED MEATBALLS

SERVES 6 / PREP TIME: 20 MINUTES / COOK TIME: 30 MINUTES

Would a meatball by any other name smell as good? Yes, actually, when it’s wrapped in savory roasted onion that’s fiercely hugged by salty bacon.

1 pound grass-fed ground beef

1 pound free-range ground pork

2 large free-range eggs, lightly beaten

1 cup grated organic Parmesan cheese

1 cup shredded organic mozzarella cheese

¾ cup minced garlic or garlic paste

2 teaspoons freshly ground black pepper

1 tablespoon Italian seasoning

2 or 3 onions (only the outer layers are used)

1 pound uncured center-cut bacon

1. Preheat the oven to 350°F.

2. Line a rimmed baking sheet with parchment paper.

3. In a large bowl, combine the beef, pork, eggs, Parmesan and mozzarella cheeses, garlic, pepper, and Italian seasoning. Use your hands to mix the ingredients well and form them into meatballs that are large enough to fill the onion shells in step 4.

4. Cut the top and bottom off each onion and then separate the layers. Stuff each onion shell with a meatball. Wrap each onion ball with bacon. Place each wrapped meatball on the baking sheet.

5. Bake until the meatballs are cooked through, about 30 minutes. Serve hot.

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