Hmmmm Meatballs PROTIEN BONANZA

So I was inspired by the lovely Amy ( Diamond Girl ) so I set out to the store to make these meatballs and how to load them with protien. Well heres what I made. I had a pound of ground beef.. A pound of italian seasoned ground pork  A cup of parmasian ( more protien) A bag of Mozzerella  and three eggs.

Mashed it all up and formed balls. I didnt want to do bread crumbs for obvious carb reasons. This will be loaded with protien!  The eggs help the meatballs stay together and protien protien protien.  They have alot of cheese too... so when you pull them apart it stretches.  Sooooooooooooooo good and one is a meal for me cos I made them about three ounces after cooking! Hope this might inspire someone... they are a great thing to make and freeze!

These sound yummy!!!  I bet they'd be good with a little spaghetti sauce - SKIP the noodles!!! Thanks for sharing  :)

Those sound so good!!!  I'm comming over for dinner:)

LOL now its you and Linda N .. I just ate one... aaaaaaaaaaaahhhhh burp.  Im stuffed !

are you baking them then?

Oh yes.. forgot that part! :)

LOL Thanks! 350? 400? These sounds super yummy I so wana try these tonight!

DUH ME!!  Im sorry... read my mind LOL I did 400 for about thirty minutes... I never follow directions so just grabbed one about twenty minutes in and checked for pink and then cooked another ten min. Let me know how they worked for ya!

Linda, when I made the sausage & cheese ones, I put them on a cooling rack, over a cookie sheet - just in case there was any fat from the sausage, it would drip down. With the little Bisquick I put in them, though, there really wasn't anything for drippings. And I baked them at 350 for about 20 minutes. Your version sounds wonderful, too! Can't wait to try them. p.s. - don't warm them on paper towel, though...the cheese sticks to it

OMG pretty picture!!!!!!!!!!!! Your so gorgeous.. I cant imagine whats gonna happen when you have had surgery! Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr ruff ruff