Garlic Dill Meatballs
Serve the meatballs alone on toothpicks as an hors d'oeuvre or on a layer of creamy mushroom sauce as an entree or first course.
1 large egg
0.12 tsp black pepper, to taste
2 sprigs dill (2 tbsp fresh, 3 tbsp dried)
1/2 tsp salt, to taste
2 tbsps canola oil
1 lb chicken, ground
4 oz pork rinds, ground or crushed (1/2 cup)
1/2 lb pork, ground
2 cloves garlic, minced
1 small onion, finely chopped
Preheat the oven to 375° F (200° C).
Combine the chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well.
Divide the mixture into twelve 2-inch meatballs.
Heat the oil in a large ovenproof skillet over medium-high heat until hot but not smoking.
Brown the meatballs, turning them about 6 minutes. Transfer the skillet to the oven and bake the meatballs, covered for 15 minutes.
You can double or triple the recipe as needed. Makes about 12 meatballs.
in 1 serving of Garlic Dill Meatballs.
, 2% carbs, 26% protein.
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