Step 1

In a bowl combine the beaten egg, salt, pepper, heavy cream, parmesan cheese, parsley, onion, garlic. Whisk to combine.

Step 2

Add the ground meat to the egg mixture. Use your hands to incorporate the egg mixture into the meat. Try not to overwork the meat.

Step 3

Form about 12 meatballs. I use a scale (not mandatory!) and weigh my meatballs to make sure they are equal. This step helps the meatballs cook evenly.

Step 4

Preheat the oven to 400°F/200°C. Line a baking sheet with foil or use a silicone baking mat.

Step 5

Place the meatballs onto the sheet and bake for 15-20 minutes. The meatballs are ready when the outsides are brown.

Step 6

Serve the meatballs warm, topped with mozzarella or with Rao’s Marinara Sauce. Garnish with more freshly chopped parsley and enjoy!

Step 7

Start by lightly greasing the basket of the air fryer. Combine all the ingredients and form meatballs using your hands.

Step 8

Set the Airfryer at 350°F/180°C and cook for about 13-14 minutes until lightly browned and cooked through. I manage to fit all the meatballs in this recipe into my 6 QT Air Fryer.

Step 9

Serve the meatballs warm, topped with mozzarella, low carb tomato sauce, and zucchini noodles.

Step 10

Heat a large skillet over medium heat add a few tablespoons of oil or bacon grease.

Step 11

Add meatballs and cook, occasionally turning until golden on all the sides (about 8-10 minutes).

Step 12

Remove from the skillet and place on a plate lined with paper towels.