BEST KETO MEATBALLS RECIPE FROM COOKING WITH CHRIS  GIBSON!

BEST KETO MEATBALLS RECIPE FROM COOKING WITH CHRIS GIBSON!

August 8, 2019 0 By William Morgan


Hello everyone, I’m just standing here having a nice chilled glass of wine.
Hey everybody I am so excited to be doing
this today, this is the first video for Cookingwith Chris, and today I’m going to do a video
on low carb meatballs, and the reason I chose
to do that is, I’ve been doing this great
series on the Keto diet or you know how to
get into ketosis and lose weight with a high
fat, low protein low carb diet that I decided
to do a version of the meatballs sans the
breadcrumbs.
So we’re not going to use breadcrumbs in this
particular recipe today, but I think you’re
going to find these absolutely delicious,
if you serve them for your family or you have
them at a party, because you can do an Hors
d’Oeuvre size of the meatballs, people are
going to go nuts, I’m telling you, they always
do.
So, the first thing I’m going to go through
the types of ingredients and how to make the
meatballs and how long to cook them, and I’ll
talk a little bit about where you can find
all this information.
Before we get started, if you haven’t done
this already, please subscribe and hit the
little bell so that you get reminders or notices
when I upload these videos, because I will
be doing a whole lot of recipes as we move
forward with this new section of the channel.
So let’s get started, the first thing you’re
going to get started with is 2 pounds of turkey
meat and 1 pound of chicken, ground, both
of those ground and both of those lean and
I’ll tell you why in just a second.
You’re going to take those and put them in
a large bowl and you can use a fork or use
your hands, I always use my hands, but you
can use a fork, and get the meats kind of
mixed together, so that they are sort of blended.
They don’t have to be completely blended,
just so this chunky look here that they have,
ok.
So it takes 3 eggs for this much meat, so
then you’re going to mix the eggs and the
meat together, and I suggest you use your
hands, it’s a lot easier than using the fork,
but whatever your preference is.
So get that meat all mixed up really really
well and then we’re going to add a cup of
Romano and Parmesan cheese.
And the reason that I use Romano and Parmesan
grated powdered cheese is because Parmesan
is the lightest flavored cheese that is in
the white Italian cheese line, so we want
to add another cheese that has a little bolder
flavor that won’t cook out, and Romano will
not do that, it will actually flavor the meatball
very very well.
So you mix that in and then the next thing
we’re going to mix in is a half a cup of olive
oil.
So we’re adding back fat into the meatballs,
and the reason we’re doing this with the cheese
is that the cheese and the oil will help bind
the meatball together if you’re not using
breadcrumbs.
So this is very important.
You want to mix the cheese and the oil and
the meat together, it needs to be really squishy
and then you’re going to add your seasonings
and your’re going to add your italian seasons
of basil and oregano and then I use Lawry’s
seasoned pepper, and then you’re also going
to want to use some onion powder and some
garlic powder, or you can use chopped onion
, finely chopped onion and you know, grated
garlic, you can do that.
I like the powders better for meatballs because
they blend well and the meatball has an even
flavor.
All of the ingredient list and the amounts
that you need to use to make these meatballs
is down below in the channel, or in the video
description box in, so I put that in there
for you, also the nutritional information
will be down there below the recipe, and again
you can make these into medium size meatballs
or smaller ones, and the way you do that is
once you’ve got everything mixed together
it should be kind of mushy.
If you’re not using bread crumbs you can add
more cheese, more and more cheese until it
will form a ball in the palm of your hand,
that’s how you make them.
If you are using breadcrumbs, then it takes
a little bit less cheese and you just use
the breadcrumbs to thicken up the meat.
It should hold together as a ball in the palm
of your hand as you roll them together between
your palms to form that ball.
If it’s not doing that, then you’re going
to have to add more cheese in this recipe
or more breadcrumbs in the other version.
So you’ve made your meatballs, I make them
medium size, again you can make them smaller
for like Hors d’Oeuvres, and then you’re going
to place them on a non stick foil lined baking
pan.
Now you can do these in the skillet, some
people skillet cook them, Iike them better
in the oven.
The flavor again blends better, the herbs
mix well to the meat and flavor the meat much
better I think in the 350 degree oven.
So you’re going to place the meatballs in
the oven for 35 minutes if they are medium
and smaller size.
If you make larger meatballs you’re going
to need to put them in there for 45 to 50
minutes.
You want to make sure that raw chicken and
raw turkey is cooked all the way through.
You don’t want to make people sick with a
healthy recipe, right?
So use a meat thermometer is the easy way
to check for that temperature to be over 165
degrees, more likely to be closer to 200 they’re
done.
The other way is to cut them in half and make
sure the middle is cooked all the way through,
you know then you get to eat the one that
you tested.
So once the meatballs are done, what I do
is I put them in a red tomato sauce.
Now I make my own sauces, but you can also
buy sauces, and I’ll have a recipe for a low
carb sauce, this is sort of the low carb version,
but you want to heat those meatballs in tomato
sauce, in spaghetti sauce or whatever sauce
you are using for 30 minutes.
And the reason you want to do that is that
by heating them longer in the sauce the meat
that tends to be a little spongy when it’s
turkey, and chicken tends to be a little spongier
than beef, you want to put them in the sauce
so they absorb some of that moisture from
the sauce and it makes them extra delicious.
So 35 to 45 to 50 minutes in the oven until
they are done, 165 degree plus temperature,
cut them in half, then 30 minutes at a minimum,
you can do it longer simmered in your favorite
spaghetti sauce or Italian sauce or marinara
or whatever you are doing, so you want to
do that.
These things are absolutely raved about every
time I make them I get asked for this recipe
all the time and I really wanted to do a low
carb version that’s tasty and works for people.
So please as I always ask, subscribe, let
me know how they turn out.
So take a minute and check out the channel,
there’s a lot more to the channel than just
this recipe or this segment.
We have things on health and wellness, skin
care, weight loss, all of that’s there for
you.
So take a moment and go through the channel
and watch some of the videos and the other
topic areas and I think you’ll find some things
that you might learn something and really
really enjoy.
I really appreciate you watching again, comment,
I answer questions if you ask them so it’s
really important that you ask me questions.
And share this with people who are looking
for this kind of recipes and again what’s
really most important is to hear back from
you on how they were.
And you know what?
While we’re talking about it, if you’ve got
a great low carb recipe, let’s do this, if
you’ve got a great low carb recipe that’s
keto friendly, or even paleo friendly, if
you will put it in the comments section, or
comment to me and let me know ,that you have
that, I’ll get a hold of you and I might feature
that in one of the Cooking With Chris segments.
So, let’s do that, let’s have some of the
subscribers send in some of their stuff and
I’ll put your name out and we’ll talk about
your recipe, how about that?
So stay tuned for great things to come and
have a great rest of your week and we’ll be
back with more soon!