Ingredients
Scale
- 2 pounds ground beef
- 2 large eggs
- 4 cloves garlic, minced
- 1 cup shredded sharp white cheddar cheese
- 1/4 cup chopped sun-dried tomatoes
- 3 tablespoons rough chopped Italian flat leaf parsley
- 2 tablespoons Dijon mustard
- 1 tablespoons dried minced onion (I use this brand)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 medium avocado, pitted and cubed
- 3 tablespoons olive oil
Instructions
- In a large mixing bowl, combine ground beef, egg, garlic, cheese, sun-dried tomatoes, parsley, Dijon mustard, minced onion, sea salt, and black pepper. Mix until all ingredients are well incorporated.
- Form the meat mixture into 25 equal sized meatballs. No need to make them perfectly round at this stage as we still need to stuff them.
- Press your thumb into the center of the meatball to make a pocket. Put the avocado in the center and then form the meatball around it.
- Repeat this process with each meatball.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the meatballs to the pan. Brown on all sides. Cook for 6-8 minutes.
- If the meatballs are sticking to the pan, slide a rubber spatula underneath them to unstick them while still keeping them in tact.
Notes
4.2g net carbs per serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 5 Meatballs
- Calories: 502
- Fat: 33g
- Carbohydrates: 6.6g
- Fiber: 2.4g
- Protein: 45g
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