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This is an American variation on the classic meatball - an item I love to make as a low carber! I was inspired by the ingredients in the classic meatball. (The secret is lots of fresh ground parmesian cheese). I never add low carb bread crumbs to my meatballs - you don't need them!
1 package Purdue (or other) ground chicken (or grind your own)
1 roll Jimmy Dean pork sausage
Barbecue Seasoning (I like Paul Proudhomme)
Shredded Cheddar Cheese (couple cups, I guess)
Any other spices you like!
Bacon (get the already cooked - heat in the microwave kind to increase crispiness)
Wood toothpicks or short bamboo skewers
How To Prepare:
In a large bowl, combine the ground chicken and pork. Add a fair amount of barbecue seasoning and shredded cheddar cheese (I never measure - just put a good bit in). Add 2 eggs, onion flakes, and anything else you want to try. Mix well. I usually chill the mixture in the refrigerator for a few minutes to firm it up.
When ready to go, preheat your oven to 350F. Spray down a Pyrex pan or two with pan. Using your hands, form the mixture into balls - mine are usually about apricot sized. Wrap each ball in a slice of bacon and secure with the skewer. Place on the pan.
Bake at 350F for 30 minutes.
Dip in barbecue sauce or ranch dressing!
Number of Servings:
Makes a good bit - 2 or 3 is a meal
Carbs per serving - include all nutritional information if known: