Greek Meatballs - Adapt Phase 1 (MBG)

Name: Greek Meatballs - Adapt Phase 1 (MBG) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 32
Ingredients: 2 large Egg fresh whole raw; 0.50 tsp Fennel seed; 0.50 tsp Marjoram dried; 0.50 tsp Oregano ground; 0.50 tsp Pepper black; 0.25 large Onions raw; 16 oz Ground beef lean; 3 Tbsp filtered tap Water; 16 oz Lamb ground; 0.50 tsp Baking Soda; 1 tsp Cream of tartar; 1 tbsp wine vinegar; 2 tsp minced garlic; 2 Tbsp Lemon Juice 'Real Lemon' 100% juice; 2 ounces Pork Rind dust; 1.5 tsp Pink Himalayan Sea Salt

(1)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 32

Ingredients

2 large Egg, fresh, whole, raw 0.50 tsp Fennel seed 0.50 tsp Marjoram, dried 0.50 tsp Oregano, ground 0.50 tsp Pepper, black 0.25 large Onions, raw 16 oz Ground beef, lean 3 Tbsp filtered tap Water16 oz Lamb, ground0.50 tsp Baking Soda 1 tsp Cream of tartar 1 tbsp wine vinegar2 tsp minced garlic 2 Tbsp Lemon Juice 'Real Lemon' 100% juice 2 ounces Pork Rind dust1.5 tsp Pink Himalayan Sea Salt

Directions

Preheat oven to375 degrees F. Line two large baking sheets with parchment paper.
Mix 3 Tbsp. water, cream of tartar, and baking soda in small bowl; stir gently and set aside.
In large mixing bowl, combine all remaining ingredients. Pour water soda & cream of tartar mixture over meat mixture.
Use paddle attachment and stand mixer to combine thoroughly.
Using 2-Tbsp coffee scoop as measure per meat ball, prepare 36 meat balls. Leave 1/2 - 1 inch space between meat balls.
Bake about 20 minutes, until browned and done.
Serve with spring mix or other very low-carb vegetable.
Top with Avo-ziki sauce as desired

Serving Size:�2 Tbsp = 1 meatball; makes 36 meatballs

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 72.5
Total Fat: 4.6 g
Cholesterol: 33.3 mg
Sodium: 83.1 mg
Total Carbs: 0.4 g
Dietary Fiber: 0.1 g
Protein: 6.9 g

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Member Reviews

BILLTHOMSON
This was a little more complicated than what I am accustomed to, but still good. - 4/24/21

Reply from CSMNETC (4/24/21)
Thank you! The extra step of water/ baking soda/ cream of tartar adds a bit of tenderness to such meat-dense items.