I had trouble deciding what to name this keto pork meatball recipe, and the fact is that I couldn’t think of anything that did them justice. So I kept it simple for SEO purposes and called them Italian Pork & Parmesan Meatballs. Don’t let the boring name fool you – these keto pork meatballs are truly amazing!
These keto pork meatballs are inspired by a recipe I found for Italian meatballs served in the Apulian city of Bari (Polpette al barase) in an old cookbook by Joyce Goldstein called Enoteca. The meatballs themselves are pretty similar to the ones in my Low Carb Meatballs alla Parmigiana recipe, but the similarity ends there.
This sauce is simple, and not as “tomatoey” as a traditional marinara sauce because it’s thinned out with chicken broth and enhanced with lemon zest and herbs. It’s bright and fresh, but also rich from the addition of a splash of heavy cream.
Traditionally these Italian pork meatballs would be served over mashed potatoes or polenta, so I used a parmesan flavored cauliflower puree to get a similar feel. To make this both prettier, and more complex in flavor, I wilted some arugula in olive oil and garlic. The result was a fantastic, slightly bitter component that really made this dish shine.
This keto pork meatball recipe has it all. It’s easy to execute (don’t be intimidated by the multiple steps – they are all easy), remarkably flavorful, and pretty enough to make for company if you’re into sharing like that. I promise you that they will LOVE it.
If you aren’t a fan of bitter greens like I am, you could use something more subtle like spinach or swiss chard. Or just eat these keto pork meatballs plain with nothing else – they are tasty enough on their own to munch on while still crispy right out of the pan.
Well now I’M starving… how about you?
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