Delicious meatballs with amazing flavor.  You’ll make these again and again!  These are easier than frying in a pan, I think.  The oven does the work and I always like that aspect to recipes.  I don't often make meatballs and now I'm wondering why that is.  So tasty with some faux mashed "potatoes" (cauliflower). Stay tuned, I'll think of some other meatballs to share soon.

2 lbs lean ground beef (0.9 kg)
2 cups grated sharp Cheddar cheese, (500 mL)
2 tbsp grated Parmesan cheese (30 mL)
  (the kind in a can, OR fresh)
2 eggs
1/cup almond milk (125 mL)
1 tsp salt (5 mL)
1/tsp onion salt (2 mL)
1/tsp paprika (2 mL)
1/tsp black pepper (2 mL)

Preheat the oven to 400°F (200°C).  You can line a cookie sheet with parchment paper.  This is important for easy clean up.

In large bowl, combine ground beef, 1 cup (250 mL) Cheddar cheese and Parmesan cheese.  In small bowl, beat together eggs, almond milk, salt, onion salt, paprika and black pepper with a fork.  Stir well into ground beef and cheese mixture. 

Using a 2 tbsp (30 mL) cookie scoop, place scoops on a cookie sheet.  At this point, you can roll them into balls, if desired.  If the cookie scoop is the kind that releases, you can leave them in the domed shape that they make. Bake 20 minutes.  Remove from oven and place a little Cheddar cheese on top of each meatball.  Bake another 5 minutes.

Yield:  8 servings
1 serving
396.2 calories
31.0 g protein
28.9 g fat
0.1 g fiber
1.4 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: