Add the ground beef, parmesan cheese, eggs, parsley and garlic to a large bowl.
Mix well with your hands, squeezing the mixture through your fingers until combined.
Using an ice cream scoop, scoop some of the mixture into your palm and roll between your palms to form a firm ball. Continue with the entire mixture (24 Meatballs).
Heat about ½ cup of vegetable oil into a large skillet. You'll want about ½-inch of oil in the pan.
Add the meatballs to the heated oil about 2 inches apart and brown them until crisp, turning with a pair of tongs so that they are evenly browned. Do this in batches rather than crowding the pan.
Once browned, transfer to paper towels to blot. Add to low carb tomato sauce of your choice. Cook until heated through.
RECIPE IS APPROX 3 NET CARB PER SERVING
I use meat with higher fat content to add moisture (about 73% lean). A good rule of thumb is to not pick the reddest meat on the shelf. Choose one that you can see more fat.
There are many other ways to add extra moisture, like using cream or shredded zucchini to the mixture. I didn't want to complicate things so I kept my ingredient list to a minimum but feel free to experiment any way you want.
Freshly grated cheese works best for these meatballs. The dry stuff in a can will make your meatballs dry and grainy.
Be realistic in your expectations. Without breadcrumbs, it's nearly impossible to replicate a traditional Italian meatball, but this comes really close!
To bake instead of pan fry, just throw them on a baking pan lined with nonstick foil and bake on 400F for 15-20 minutes (or until they are fully cooked).
To keep the meatballs uniform in size, try using an ice cream scoop you can also weigh them.
When browning the meatballs, don't overcrowd the pan. Overcrowding will cause them to steam instead of crisp.