2 lbs ground beef or a mix of ground beef and pork – 1 lbs each, (I prefer 80/20 to keep it keto but any fat ratio will work)
2 Tbl fresh parsley, chopped
1 cup grated parmesan cheese
2 tsp Creole Seasoning salt
3 tsp of Italian Seasoning
1 tsp garlic powder, 1 tsp onion power, 1 tsp dried oregano
¼ cup room temperature water
1 tbsp coconut oil
Topping for the Meatballs:
4 oz mozzarella cheese
Sprinkle of chopped parsley
Combine all the meatball ingredients (except for the toppings for the meatballs) in a large bowl until thoroughly mixed.
With a spoon, scoop meat and form into 2″ meatballs.
Pan fry meatballs in a large skillet over medium heat with coconut oil until cooked through, about 5 minutes on each side, if you’re just making meatballs.
(You can also bake them in the oven at 350 F for 20 minutes; but in my opinion they are more scrumptious pan fried in coconut oil).
If you’re making meatball parmigiana, put your broiler on then place meatballs in a baking dish and cover with mozzarella cheese.
Broil for 2-4 minutes or until cheese is slightly browned and crisped.