Meat Meatballs with Cabbage
They provide dense protein, iron, and strong satiety thanks to the mix of pork and beef, while cabbage and carrot add volume, gentle sweetness, and some fiber. The flavor stays hearty and home-style without grains or breading, so the dish works well for a keto lunch or meal prep.
Finely chop cabbage (100 g), grate or shred carrot (50 g), and mince onion (30 g) as finely as possible. Heat olive oil (20 g), cook the vegetables for 4 to 5 minutes, then add water (50 g) and cook for about 5 minutes more until the cabbage softens slightly and most of the moisture is gone.
Combine pork (250 g) and beef (250 g) with egg (50 g), the cooked vegetables, salt (5 g), and black pepper (1 g). Mix thoroughly until the meat holds together well, then shape 8 large or 10 smaller meatballs.
Arrange them on a tray or in a baking dish, brush lightly with the fat left in the pan if desired, and place into an oven preheated to 160°C. Bake for about 30 minutes until the meatballs are fully set and no pink juices remain inside.
Let them rest for 3 to 5 minutes before serving so the juices settle back into the meat. They are good served hot right away or chilled and used later as a protein base for salads and quick dinners.
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