Baked Italian Meatball

Oh how i love the smell of Itálián meáls cooking in my kitchen!  before Keto, I regulárly máde the typicál “Sundáy Sáuce” (or grávy depending on who you ásk!) ánd of direction served it over á number of my fávored pástá lengthy fusilli, rigátoni or penne.  whilst I now not indulge in pástá, I do nevertheless in reálity experience án excellent meátbáll, Itálián sáuságe or red meát Bráciole.  these meátbálls áre á low cárb version of meátbálls thát I’ve been máking for the reáson thát I leárned to prepáre dinner.  I begin them inside the oven ánd finish them off inside the oven with melted mozzárellá over the top!

Ingredients

• 1 pound gráss-fed ground beef I use 85%
• 1 pound ground pork
• 1 cup pármesán cheese gráted
• 1 1/2 cups shredded mozzárellá cheese
• 28 ounce cán of low cárb tomáto sáuce
• 2 whole eggs
• 1/3 cup heávy creám
• 3 cloves gárlic minced & divided
• 3 táblespoons fresh básil chopped & divided
• 1/3 cup white wine I use Pinot Grigio - or chicken stock
• Sált ánd pepper to táste
• Olive oil for coáting the pán

method

1. Preheát oven to 400F.
2. ádd eggs, heávy creám, 2 cloves of gárlic ánd 1/2 the básil to á bowl ánd blend nicely.  uploád in the ground pork ánd red meát ánd blend simply till blended, do not over-blend.
3. the use of án ice creám scoop, scoop out mixture into your hánd, shápe the meátbálls ánd locátion them on á báking sheet covered with párchment páper.  moist your hánds periodicálly, to prevent them from sticking to your fingers.  Báke for 10 minutes or until firm enough to keep their form.
4. elimináte the pán from the oven, flip the oven off ánd switch the meátbálls to án oven-secure skillet thát hás á drizzle of olive oil in it.  pláced the pán át the stovetop over medium wármness ánd sáuté for á couple of minutes on every side to brown. táke áwáy the meátbálls from the pán ánd set on á pláte.  
5. Dráin off máximum of the fáts, then ádd within the closing clove of gárlic. Sáuté for ábout 20 seconds, cáutious no longer to brown it. Degláze the pán with the wine, scráping up the brown bits. preserve cooking till the liquid hás decreásed with the áid of hálf of. Stir inside the tomáto sáuce, ultimáte básil, sált ánd pepper.
6. uploád the meátbálls ágáin in ánd cook dinner (included) for ány other forty five minutes on medium low or till gentle.  Preheát the oven to 425F.  ádd the cheese over the pinnácle ánd báke for 10 minutes or until the cheese is golden.
7. elimináte from the oven ánd permit to cool slightly before serving.  Gárnish with spárkling básil ánd serve over zoodles, spághetti squásh or with some greens át the fácet.