Thanksgiving post) - I threw low-carb tortillas into a food processor and made "tortilla crumbs" - they worked just as well to help bind the meatballs. These Gundry-friendly treats were no different than the real thing. Max loved them as did a lovely, new friend that came over for dinner and a Lakers playoff game.
The recipe below is for about 32, 1-inch meatballs. I made only a half recipe.
1/2 medium yellow onion, finely chopped
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 tablespoon (about 6 sprigs) marjoram, chopped
1/2 cup lemon juice (about 3 lemons squeezed)
1/2 teaspoon (or more) crushed red pepper flakes
2 tablespoons parsley, chopped
Pinch dried oregano
4 low-carb tortillas (regular, not burrito, size)
1 pound ground pork
1 whole egg plus 2 yolks
1 cup Pecorino Romano, grated
1/2 tablespoon chopped fennel seeds
1/4 cup dry red wine
1 teaspoon salt
|Marjoram has a wonderful floral, lavender-like flavor.|
|Fennel seeds have a light licorice or anise flavor, similar to the frondy vegetable.|
Pulse four tortillas, torn into large pieces, in a food processor, until crumbly. Set aside.