1000 g (2.2 lbs) ground beef, ground pork or combination of the two

80 g (1 cup) pork panko / crushed pork rinds

80 g (1 cup) grated Parmesan or vegan parm (for dairy free keto)

2 large eggs – room temperature, whisked

2 tbsp olive oil, lard or bacon fat

100 g (1/2 onion) red onion – diced small

1 tbsp (15 ml) basil

1 tbsp (15 ml) oregano

1 tbsp (15 ml) dry parsley flakes

10 g (1 tbsp) garlic powder

6 g (1 tsp) salt

1 tsp (5 ml) black pepper

1/2 tsp red pepper flakes

½ cup (145 g) for 2 - 4 servings – my marinara sauce

1. Preheat oven to 420 F or 215 C. Line a rimmed baking sheet with parchment paper. Use 1 tbsp of oil, lard or bacon fat to grease the parchment. Set aside for a moment
2. Add the second tablespoon of olive oil, lard or bacon fat to a small skillet placed over medium low heat. Drop in the onions and sauté to translucent. Remove from heat
3. To the bowl with the ground meat, add the sautéed onions and remaining ingredients: crushed pork rind or panko, parmesan cheese, garlic powder, sautéed onions, eggs, basil, oregano, parsley flakes, salt, pepper, red pepper flakes
4. Use your hands to mix all the ingredients until well combined
5. Form into balls using a 1 tbsp scoop, or into 28 g portions – place onto the prepared lined pan. Bake for 20 minutes or until internal temperature reaches 165 F or 74 C. Remove from oven. Serve with sauce of your choice. For Carnivore Keto use my Italian Marinara sauce. Buon appetito!