This picture does not do these homemade meatballs justice. I love big, moist, juicy meatballs with a delicious vegetable sauce and just a little whole wheat angel hair pasta. My secret to moist meatballs is soaking a piece or two of bread in milk until it is all absorbed. Don’t skip this step!
Combine-
Extra lean ground beef 93% lean 1-2 lbs
1-2 eggs
2 slices wheat bread soaked in 3/4 C milk until soggy- tear apart into tiny pieces
Italian herbs (fresh parsley,dry basil, dry oregano)
3/4 C Parmesan cheese
Minced garlic
1/2 Grated onion (use a zester and grate onion juice into mixture)
S&P
Red pepper flakes
Mold meatballs into 1 1/2 inch or bigger balls. Sear on all sides in a sauté pan with EVOO. Sauté eggplant and mushrooms in some EVOO (or any veggies you have). There are so many great sauces out there I use Rao’s or Emeril’s tomato sauce. Add 2 jars sauce to large pan and drop in seared meatballs. Simmer with lid for 1 hour or so. Top with more Parmesan and basil or parsley.
To keep it low carb I do very little pasta with my serving but really the pasta isn’t least favorite part.
