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Sunday, August 13, 2017

MEATBALLS AND MOLTEN CHEESE ENCASED IN MIRACLE DOUGH








MEATBALLS AND MOLTEN CHEESE  ENCASED IN MIRACLE DOUGH

These were most unusual.  A little more work than simple meatballs, but if you’re looking to make meatballs more special, then this would be a good choice.  Watch the video which inspired me to make a low-carb version.  In reality this recipe makes 15 meatballs, however, one batch of Miracle Dough is enough to encase 11 meatballs, so if you’re making the meal for a family, double the recipe and double the Miracle Dough.  You’ll still have meatballs leftover without dough, but you’ll have 22 meatballs to serve that are encased!  With the bald meatballs…simply top with Mozzarella cheese and bake until it melts.  Perhaps for the sake of added interest and taste, top each with a piece of sun-dried tomato.  There was no easy way to do the nutritional analysis for these.  This is an approximation. 2 to 3 meatballs should be sufficient for one meal.  I had three! 

1 lb ground beef (0.45 kg)
1/cup chopped onion (125 mL)
1/cup fresh parsley (60 mL)
1 tbsp minced garlic (15 mL)
1 egg
1 tsp salt (5 mL)
1/tsp black pepper (2 mL)
11/cups grated Mozzarella cheese (375 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, page___ (325 mL)
1 egg
1/tsp Montreal® Chicken Seasoning (1 mL)

Preheat the oven to 400°F (200°C). 

In large bowl, place ground beef, onion, parsley and garlic.  In small bowl, beat egg with fork.  Add salt and black pepper; beat with fork.  Add to ground beef mixture and combine well.  Form meatballs from 2 tbsp (30 mL) mixture.  It will make 15, but you only need 11 for the Miracle Dough.

Miracle Dough:  In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2, page___ on top.  In small bowl, beat egg with fork and beat in Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon.  Divide dough into 11 equal pieces.  I use an electronic scale to be precise and they weigh around 1.3 oz (37 g) or 1.4 oz (40 g) each. 

Flatten ball into a circle on a cutting board.  Cover with plastic wrap and with a heaving rolling pin; roll each ball out to about a 7-inch (17 cm) circle.  If at any time the dough becomes more resistant to rolling, nuke 10 seconds.

Wrap each meatball with the circle of dough, but before doing so, place 2 tbsp (30 mL) grated Mozzarella cheese around the sides of the meatball.  Place prepared meatballs on a parchment-lined cookie sheet.  Bake 20 minutes.  For the 4 meatballs that are not encased, remove after 15 minutes, top with some grated Mozzarella cheese and a sun-dried tomato, if desired.  Return to the oven for 5 minutes to melt the cheese.

Helpful Hint:  If by any chance you find the dough is too sticky, you can work in about 1 tbsp (15 mL) coconut flour and that should do the trick.

Yield:  15 servings
1 serving
224.6 calories
14.6 g protein
16.4 g fat
0.1 g fiber
3.6 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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