I timed the start of my Keto diet reeeeally well. I started it the week of 4th of July AND the week Dunkin Donuts bought out Donut Fries. But, I was strong and stuck with my diet and avoided temptation. No donut fries for me, no way, no how!
Knowing how easy it is to slip up on a diet- I’ve done it before countless times- I have been taking steps to plan ahead, including Googling nutritional information for the places we like to eat at, taking time to read labels (holy moly, who know Pop Tarts were so bad for you?!), and where possible, cook for myself. So when Independence Day rolled round, I rustled up a plate of cheeseburger balls!
These snacks were so easy to make, were popular with friends and family who weren’t on the diet, and with only 1g of carbs, seriously Keto-friendly.
Makes 14 meatballs
1g total carbs
4 RASHES OF CENTER CUT BACON
1lb 90% LEAN GROUND BEEF (I used Sirloin)
1 cup CHEDDAR CHEESE, GRATED
1 LARGE EGG
1 tbsp FREDDY’S STEAKBURGER SEASONING
4 SLICES PROVOLONE
Fry the bacon rashes until crispy, chop into small pieces and set aside.
In a large mixing bowl, blend the beef, shredded cheese, egg, seasoning and chopped bacon until combined.
Line a baking tray with paper and, using an tablespoon, scoop the mixture into your hands, rolling each scoop into a ball. If your mixture is too wet, you can dust your hands with almond flour.
Place the balls on the lined baking tray and chill in the fridge for at least an hour.
Preheat the oven to 375°F/190°C, and bake the meatballs for 20 minutes.
With a small circular cookie cutter, cut out 14 small slices of cheese. Pull the meatballs out, carefully placing a single small slice of cheese on each one, and return to the oven for another 7-10 minutes until the cheese is bubbling, and serve!
I guess you can un-Keto this recipe by adding cherry tomatoes and a swirl of ketchup, pickle slices, or add your usual burger toppings…relish, mustard, mayo, more bacon…you name it!