Carbs Per Serving: no counts provided
1 pound ground beef
crushed pork rinds (about 1 cup — or 1/3 of a bag)
2 tsp Italian seasoning
2 tsp of Emeril Lagasse’s original spice (BAMM!)
1/2 cup parmesan cheese
How to Prepare:
Mix all the ingredients together in bowl. Form into meatballs, and put on cookie sheet. Bake 30 min at 350 degrees. Here’s a hint. Hunt’s Light Spaghetti sauce has 8 carbs per 1/2 a cup. Have a couple meatballs with some spaghetti sauce, and top it with mozzarella cheese.
Almost as good as a meatball sub!