Oh, my! What an aroma! It's like you're stepping into a bustling Italian Deli, where the air is filled with an enticing medley of Olives, Cheese, Cured Meats, and simmering Tomato Sauce. These Oliveit Meatballs are a true delight that will transport your taste buds to the heart of Italy.Even if you're not particularly fond of Olives, these Meatballs may just surprise you. The Olives & Parmigiano play a crucial role in adding layers of Savory Umami Flavors, leaving a lasting impression.The best part: They're Keto Meatballs! No bread crumbs at all. Making these meatballs also Diabetic Friendly and Gluten Free. Instead of bread crumbs, we exchange with a clever substitution of baking soda, in order to retain the desired texture and moisture of the meatballs without compromising on taste.
Servings: 33 Meatballs
Equipment
- 1 Mixing Bowl
- 1 Baking Tray
- 1 Digital Scale
- 1 Mortar & Pestle
Ingredients
- 1 lb Ground Beef Pork Mix - or 1/2 lb Beef & 1/2 lb Pork
- 55 g Olives
- 21 g Parmigiano Reggiano
- 1 Tbl Tomato Paste
- 1/4 tsp Baking Soda
- 1 tsp Red Wine Vinegar - Added last after resting
Seasoning
- 1 tsp Basil, Oregano, Onion Powder, Garlic Powder, & Fennel Seeds - each
- 1/2 tsp Sea Salt - each
- 1/4 tsp Black Pepper & Red Chili Flakes - each, use 1/8 tsp each for less heat
Instructions
- Meat Mix: Grind the Fennel seeds and combine into a mixing bowl with the remaining seasoning ingredients. Weigh out the Olives and finely chop or mince. Weigh the finely grated Parmigiano and add to the bowl with the Olives & Seasoning. Add Tomato Paste, Baking Soda and Ground Meat, mix very well. Cover and refrigerate for 30 minutes or longer. Then add Red Wine Vinegar and mix again.
- Portion & Shaped Meatballs: Portion 1 Tbl Meatballs or to the desired size, and shape the Meatballs. Place on a Baking Tray so that they can be moved to the freezer when you have all of them done. Fully Freeze them before cooking.
- Cooking the meatballs: Either the Oven or Pan seared as below. Oven: Place the oven rack in middle position and the oven on broil. Flip the meatballs so that the flat side is facing up, and transfer the Meatballs to the oven to broil for 10 minutes. Leave them be for 5 minutes, then toss them around every few minutes, ensuring good browning and more so towards the end. Times will vary based on the size of the meatballs. For 1 Tbl meatballs, this will take about 10 -12 minutes. Stove Top: Place a large pan or skillet on the stove over medium heat. Place the meatballs into the pan flat side up and cover. Cook for 3 minutes without touching the meatballs. Uncover and scrape the meatballs around to ensure none are stuck. Cover and shake the Pan every minute or so for an additional 5 minutes. Uncover and continue to cook, moving them around for even cooking for about another 3–5 minutes or nice browning.Ensure the meatballs are cooked to a minimal internal temperature of 160F. Remove the Meatballs and let cool.
- Pasta Sauce Meatballs: If using these meatballs in a pasta sauce, they can be added straight from frozen to the sauce while it is simmering for the last 30 minutes or so.