I love to make these Keto meatballs or parties and events.  They are super simple, and an excellent choice to get your protein fix on your regime. Ground meat is so economical, versatile, and flavorful. It can also be healthy if you invest in lean ground versions.

WHAT IS THE NUTRITIONAL VALUE OF GROUND MEAT?

What is the nutritional value of Keto meatballs? There are so many meatball recipes that meet our culinary and dietary needs and offer a great source of lean protein.  For example:   

• 100 grams of ground beef and ground veal both offer 14 grams of protein
• 100 grams of ground pork offers 24 grams of protein
• 100 grams of ground lamb offers 17 grams of protein

It’s true; meatballs are one of the most common foods made from a variety of ground meats. Even so, they can be tasty and constructed in such a variety of ways that they will always please guests, whether served as an hors d’oeuvre or in pasta, soups, or sauces.

When we think of ground meat, Italian and Swedish meatballs spring to mind. But other cultures utilize the ball made from flesh, as well. In Afghanistan, meatballs are added to the tomato sauce and served over rice. Chinese meatballs are usually made from pork and are steamed or boiled. I’ve included a deep-fried version below! Asian meatballs can also be made of fish and seafood and are known as fish balls. Frikadeller is the name of the Danish pork fried meatball, usually slightly flattened. Indonesian meatballs are known as ‘bakso’, served in noodle soup with tofu and crispy wontons. As most Indonesians are Muslim, their meatballs are generally produced from beef and sometimes mixed with chicken.

There are secrets to producing and perfecting the meatball.    A few years ago I wrote a feature story for our local newspaper about meatballs.  I had the pleasure of interviewing one of Canada’s Chef de Cuisines, Chef David Franklin.  Chef David (Chef de Cuisine) shared these meatball secrets with me. 

Thanks Chef David!

WHAT ARE THE SECRETS TO FABULOUS KETO MEATBALLS?

SECRET 1: Incorporate more than one meat into your meatballs to achieve a more unique taste and more depth of flavor.

SECRET 2: The first tip is to be extra careful when working with any ground meat, fish, or seafood. Watch for cross-contamination. Work with one food item at a time – such as the ground meat – then scrub your cutting board with boiling water, strong detergent, and a good brush. I also like to spray my board with a mixture of peroxide and water. Rinse the board again. Then, wash your hands before moving onto another food item.  Older cutting boards, especially plastic ones, often have deep and shallow scratches and grooves from past use. These grooves act as a breeding ground for bacteria. If your guests get sick from your meatballs, they are hardly perfect. So, cleanliness and diligence are essential techniques to utilize.

SECRET 3: Another secret to making meatballs that hold together and don’t crumble is to make sure to remove all of the air from the raw flesh. In other words, abuse your meat. 

SECRET 4: To ensure that your meatballs cook evenly, use a small ice-cream scoop or melon-baller to make them all the same size.  Wet your hands with cold water when shaping the meatballs, to help prevent sticking.

SECRET 5:  Another secret is to boil the meatballs before baking or grilling them. Boil the balls until they float. Boiling helps to keep the meatballs in one piece and ensure that cook.

SECRET 6: Make your meatballs in different shapes. Different shapes give them a more homemade feel and add variety to the eyes. Try flattening them slightly or making them oblong.

SECRET 7: The most important secret to making a great meatball is to think outside the box and explore all of the various cultural cuisines available to us.

WHAT IS THE TASTE PROFILE FOR BEST KETO MEATBALLS?

The predominant taste sensation of the meatballs is fattiness due to the beef, veal, and pork.  

WHAT WINE HARMONIZES WITH BEST KETO MEATBALLS?

With the predominant taste sensations of the meatballs are fattiness, umami, a little tanginess and saltiness. Choose a big austere red wine. These reds offer lots of earthy character, along with pleasant bitterness and astringency. The wine’s tannin (bitterness and astringency) will nicely offset the fattiness and saltiness of bacon.  Think Zinfandel, Shiraz, Cabernet Sauvignon, Cabernet Franc.

*Wine Tips: support your Keto diet or low-carb lifestyle, choose low-carb, low-sugar, and low-alcohol wines that are free of additives and artificial coloring.  Include your wine carb macros as part of your meal.  Remember, your liver will process alcohol before nutrients, pausing ketone creation and slowing the ketosis process. Your body will also metabolize alcohol as fuel before using food. This can slow fat burning and may cause your body to store carbs, fat, and protein as excess body fat.  Alcohol consumption also stimulates the appetite.  So, drink low-sugar, low-carb, and low alcohol wines in moderation.

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