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Export 15 ingredients for grocery delivery
Step 1
Put all of the meatball ingredients (except for the oil) into a medium-sized bowl. Mix well with your hands, and then form into 18 meatballs, about 2 inches in diameter.
Step 2
Heat the oil in a large nonstick skillet over medium heat for about 2 minutes, or until the oil is shimmering.
Step 3
Add the meatballs and cook for about 3 minutes, then turn over with tongs and cook for an additional 3 minutes, or until golden brown.
Step 4
Remove the meatballs from the pan and set aside.
Step 5
Add all of the sauce ingredients to the same skillet you cooked the meatballs in and stir well.
Step 6
Bring the sauce to a boil over high heat, then reduce the heat to medium and add the meatballs back to the pan and stir to coat in the sauce.
Step 7
Simmer the sauce for 10 minutes, or until it has thickened and reduced by about one third, and the meatballs are cooked through.
Step 8
Serve hot, preferably over a serving of Keto Cheddar Leek Cauliflower Mash.
Step 9
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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