Keto Kotlety Mielone (Polish Meatballs) with Cabbage

Ingredients

• about 450 g Ground pork
• 1/2 cup Almond flour
• 1 large Egg
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 medium head Cabbage
• 4 slices Bacon
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1/2 cup almond flour, 1 large egg, 1/2 medium onion (finely minced), 2 cloves garlic (minced), 1 tsp salt, and 1/2 tsp black pepper. Mix everything together with your hands until just combined. Roll the mixture into 8 equal-sized meatballs.
2. 2Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2 tbsp olive oil to the hot skillet. Carefully place the 8 meatballs into the skillet and brown them on all sides, about 5-7 minutes total. Do not cook them through at this stage.
3. 3Remove the browned meatballs from the skillet and place them on a plate. Set them aside for now.
4. 4In the same 30.48 cm skillet, add the 4 slices of bacon. Cook the bacon over medium heat (176.7°C / 175°C) until it is crispy, about 8-10 minutes. Remove the crispy bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the bacon fat in the skillet.
5. 5Add the 1/2 medium head of cabbage (shredded) to the skillet with the bacon fat. Sauté the cabbage over medium heat (176.7°C / 175°C) for about 10 minutes, stirring occasionally, until it has softened.
6. 6Return the 8 meatballs to the skillet with the sautéed cabbage. Reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and let the meatballs cook through with the cabbage for 10 minutes. The meatballs are cooked through when they are firm to the touch and no longer pink inside.
7. 7Serve the Keto Kotlety Mielone with the sautéed cabbage immediately. You can crumble the crispy bacon over the top if desired.

Substitutions

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