1/2-1cuppork rinds1/4 cup crushed or 1 slice fresh bread, grated
2Tablespoonsfresh parsley or 1 T dried parsley
1TablespoonWorcestershire sauce
1/2teaspoonsalt
1/4teaspoonpepper
1/4teaspoonground allspice
2clovesgarlicminced
1egglightly beaten
2-3Tablespoonsoil for frying
Sauce:
1 1/4cupsbeef broth
1teaspoonDijon mustard
4ouncescream cheese
¼teaspoonxanthan gumor 2 T flour
Instructions
Combine the meatball ingredients except frying oil in a large bowl. Mix thoroughly with your hands and form into 1-inch meatballs.
Heat oil in your skillet over medium heat and cook the meatballs, turning to brown on all sides. When cooked through, transfer to a plate and keep warm.
Melt the cream cheese and mustard in the pan, then add in 1 cup of broth slowly, deglazing the pan as needed. Make a thickener slurry by mixing the xanthan gum (or flour) with the remaining ¼ cup broth. Gradually add this to the sauce whisking and simmering, until it reaches the desired thickness. A flour mixture will need to simmer to thicken, but xanthan gum will thicken just by mixing in.
Add the meatballs back into the skillet, simmer for a couple more minutes. Serve over noodles (or roasted cauliflower for keto)
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.