These can be kept on the stove for hours or served in a chafing dish. I usually double, triple or quadruple the recipe.
1 lb. ground beef
1 slice of low carb bread soaked in Carb Countdown or heavy cream and then squeezed.
1/2 c. chopped onion
6 sweet or spicy Italian sausages, remove the skin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg
2 Tablespoons chopped parsley (I have made this with less or even omitted it if I didn't have it.)
Preheat oven to 350
Mix all ingredients in a large bowl. Make small balls and roll lightly in Atkins baking flour or other low carb pizza flour. Roll into balls or use a cookie batter scooper to make the balls the same size. Bake meatballs until brown on the outside about 12 to 15 minutes. (This varies with ovens so you can take one out and cut it in half to see if it is done.) Take a large pot and put 1 cup chicken broth or 1 can of chicken broth (you can use the broth cubes with water) and add a teaspoon or so of Thick'n Thin Not Starch, if you have it. If you don't have the Not Starch, you can just use a smidgeon of flour to try to thicken it a bit, but not a lot! Put meatballs in pot with chicken stock, simmer 10 minutes and then serve.