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Skillet Chili & Meatballs
Here’s a recipe for Skillet Chili & Meatballs:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Shredded cheese, sour cream, and chopped green onions for garnish (optional)
- In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, parsley, oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Roll the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
- In the same skillet, add diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened.
- Add diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine.
- Return the meatballs to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes, or until the meatballs are cooked through and the flavors are well blended.
- Taste and adjust the seasoning as needed.
- Serve the skillet chili and meatballs hot, garnished with shredded cheese, sour cream, and chopped green onions if desired.
Enjoy your delicious Skillet Chili & Meatballs!