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Cheese Stuffed Meatballs
INGREDIENTS:
- 10 oz ground pork
- 20 oz ground beef
- 2 eggs
- ¼ cup grated Parmesan
- 1 tbs Italian seasoning
- salt and pepper
- 3 cheese string sticks
INSTRUCTIONS:
- Preheat the oven to 375F.
- In a large bowl, mix together the pork, beef, egg, Parmesan and seasonings.
- Cut the cheese strings into small pieces.
- Take a small handful of the meat mixture and place a piece of the cheese string inside. Form the meat around the cheese in a ball shape. This recipe makes approximately 24 meatballs.
- Place the meatballs onto a baking sheet lined with foil and cook for 15-20 minutes until the meat is cooked and the cheese has melted.
NOTES:
1g net carbs per serving of four meatballs
CHEESY-PEASY POTATO BALLS
INGREDIENTS:
- 2 cups Russet or Idaho potatoes about 1-inch diced
- 1 head garlic peeled and separated
- 2 Tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black ground pepper
- 1 cup shredded Old Croc Extra Sharp Cheddar cheese
- 2 Tbsp finely sliced green onions divided
- 12 squares diced about ½-inch Old Croc Extra sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 2 large eggs whisked
- 1 cup Japanese-style panko bread crumbs
- peanut oil for frying
- 1/4 cup ranch dressing
INSTRUCTIONS:
- Pre-heat oven to 375 degrees F.
- On a baking sheet, combine potatoes, garlic, olive oil, salt and pepper; bake for 30 minutes or till fork tender; mash potatoes and garlic with a fork; cool to room temperature.
- In a medium bowl, press mashed potatoes, garlic, Old Croc Cheese and 1 Tbsp green onions with a wooden spoon till smooth; (You may add more salt and pepper if desired.); form mixture into 12 – 2 inch balls; set aside.
- Press hole into potato ball and stuff each with a cheese diced square; repeat process till all balls are filled with cheese.
- Roll potato balls in flour, dip in egg, then coat with bread crumbs; repeat till all potato balls are breaded.
- Fry potato balls in hot oil (350 degrees F) till golden; drizzle with ranch dressing and sprinkle with green onions and serve! Enjoy!
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