To keep it low carb, make sure to use a low-carb tomato sauce, or even better, a homemade marinara sauce. Combine ground beef, egg, Parmesan cheese, flaxseed, oregano, salt, and pepper in a bowl; mix until well combined. Roll mixture into golf ball-size meatballs. Heat olive oil in a large skillet over medium heat.
Tip: Maroni's trick for making uniform meatballs is to scoop a golf ball-sized amount of the meat mixture using a 2-ounce ice cream scoop and then roll them with his hands. Ingredients. Meatballs. 1/2 pound ground chuck. 1/2 pound ground pork. 4 ounces dried bread crumbs. 2 extra large eggs. 2 ounces whole milk.
In a large bowl, stir together the grated Parmesan cheese, almond flour, Italian seasoning, sea salt, and black pepper. Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a couple of minutes. Mix in the ground beef using your hands, until just incorporated. (Don't over-mix to avoid tough meatballs.)
Here are the basic binder options that could be used in a low carb meatball recipe: Coconut flour – be careful with this one, it can lead to dry meatballs, so use 1/4 the amount Flax seed meal (regular or golden) – pretty good, but can be slimy if you use too much Crushed pork rinds – these are salty, so reduce the salt if you use them as a binder