Meatballs always have bread as a filler and outside coating. Here, we use ground potato chips. The eggs will hold the balls together, and the ground chips taste wonderful.
- 1 pound 90 percent fat ground beef
- 2 eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- ½ teaspoon fennel seeds
- ½ cup finely grated gluten-free, casein-free Parmesan cheese
- Salt and pepper to taste
- 2 cups crushed low-salt potato chips, divided
- Light oil, such as canola, for frying
In a large bowl, mix all ingredients except 1 cup of the chip crumbs and the cooking oil.
Place a large sheet of waxed paper on the counter. Sprinkle remaining cup of chip crumbs on it.
Form meatballs, roll in crumbs, and fry them in oil until well browned. Drain on paper towels and then either refrigerate, freeze, or serve with the marinara sauce of your choice.
MAKES 10 TO 12 MEATBALLS
Calories: 303 | Fat: 19 g | Protein: 12 g | Fiber: 2 g
You can add flavor to your meatballs by grinding up some sweet or hot Italian sausage and mixing it with the beef. A truly great Italian sausage has aromatics like garlic, and herbs and spices such as anise seeds.