Low Carb Sicilian Meatballs

1. 1

   OK, first off, if you want to go really authentic, make it 1 1/2 pound each of ground beef and ground pork.

2. 2

   Now, throw everything into a large mixing bowl, and mix by hand.

3. 3

   Roll the mixture into small meatballs.

4. 4

   Golf ball is about as big as Sicilian Meatballs ever get, and often they're smaller.

5. 5

   Add about five or six tablespoons of extra virgin olive oil into a two or three quart saucepan or large frying pan, and heat to medium.

6. 6

   Fry the meatballs on medium for a few minutes per side, and I normally do at least three sides.

7. 7

   Place the finished meatballs into a plate with a few layers of paper towel lining the bottom for drainage, and keep half an eye on that plate while finishing the rest in the pan.

8. 8

   The aroma permeates the house and attracts vermin/children/spouses with a mind for repeated sampling.

9. 9

   If you don't watch out, you end up with an empty dish after all that cooking.

10. 10

    Serve in sauce, in Italian Wedding Soup, or as appetizers.

* Per serving · 4 servings · Values may vary.

No additional tips available.