“I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.”
READY IN:
50mins
SERVES:
12
YIELD:
48 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
  2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
  3. Bake at 375°F for about 25 minutes.
  4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
  5. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

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