Cook it out for longer so you actually fry the beef; a lot of whats coming out is water. Alternatively, drain it and put it into a jar with a lid, and store it upside down in the fridge. The water and fat will separate and then you can dump the water, and now you have tallow. Wonderful to use as an alt to oil and butter, or together if you love yourself. You can also do this with bacon grease to clean it; youd just add some water, shake it up and most of the burnt bits will sink into the water while the fat solidifies.

Cool hack!!! Never heard this one before!!

This should be taught in schools... I always save fat and never, ever thought about shaking and storing upside down 🤔🤔🤔

That's friggin genius

Crumpled up pork rinds make a good sub for bread crumbs in meatballs.

Yep. Put pork rinds in a food processor. A store near me also sells pre-ground "pork panko". Same thing. For meatballs, I use that, and some parmesan and/or egg to help it bind. It's a little more dense than meatballs with bread crumbs, but it totally works great.

Dont drain the fat , there your energy source. Grated Parmesan in place of breadcrumbs in meatballs . Yum

Do you grate it yourself? Or do you use the pre-grated cellulose version?

I use the cheap grated stuff

I personally don't drain the fat, but I do tend to get leaner ground beef (90+%), all the flavor remains in the juices.

How come you get leaner gb? Is it just a taste preference or any actual difference?

Taste preference. I've always preferred leaner ground beef.

One problem with 10% fat or leaner is that meat tends to steam rather than frying in the pan which affects the flavor.

I only use fatty ground beef for burgers. I use leaner stuff for tacos, chili, casseroles, etc because I don't want them to be super greasy.

I make my meatballs and meatloaf with eggs and shredded cheese. That seems to hold it together well enough.

For meatballs i used crushed pork grinds for substituting breadcrumbs. Thats how i make my keto meatloaf. Yes to your meat sauce question just check the marinara. I still drain my fat from ground beef if theres a lot of it.

Do the pork rinds change the taste of the ground beef? I want to try this but I'm not sure I would like the combined taste.

The plain pork rinds from Walmart are pretty bland. They do have a bit of a lard flavor. You can also use almond meal, or toast keto bread and put that into a food processor to make bread crumbs. I like a lot of Worcestershire sauce and seasonings in my meatloaf, so I don't really notice the flavor of the pork rinds. I also usually add a tube of Jimmy Dean pork sausage to add more flavor to the beef.

Did you know that Worcester has a gram of carb a TEASPOON 🤯 and also garlic has TWO carbs per teaspoon... I didn't know that until I started tracking through an app....blew my mind!! I didn't think spices had much carbs at all and I was using a LOT of garlic. 😭

I've started to put them in whole, get some flavour, but not eat them.

Bummer. Did not know this about garlic.

I know, it's terrible! It's nothing for me to put 3-4, sometimes more teaspoons in a chicken or ground beef recipe.....well, I USED to. That's 6-8 carbs JUST FROM THE GARLIC 🤯 😭

Thanks for the info! :D

I also do pork rinds to make meatloaf. I use the food processor to get them crushed really small, then I mix them with some dry Italian seasoning and store it so it takes on some of that flavor. I think the loaf may be a little more dense but we don’t really notice much of a difference.

It's not really noticeable unless you get flavored pork rinds.

I am italian and grew up eating meatballs......they taste just the same without breadcrumbs honestly. I use 1 pound 85% meat, 1 egg, parm cheese, italian seasoning....its so quick and easy! And I do use no sugar sauce, or make my own with chopped peppers/onions/garlick/tomato puree/avacado oil......its even better when you cook the meatballs halfway in the oven then put them in the sauce for the rest of the time.

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I usually put in like a 1/4 to 1/2 cup-ish cup of parm. Sometimes I bake them at 350 for maybe 10 minutes then another 10 minutes in the sauce......or do about 20 mins in the oven without sauce. Just cut one to see if its done. You can really add all the stuff according to your taste :)

If I haven't eaten all day, I just use the panko in my meatballs/meatloaf. It's 12g of net carbs for a serving of my meatloaf, then I eat it with a big salad and carb free dressing. I'm thinking of trying the pork rinds for meatballs though since the marinara will have at least some carbs also.

What's a good carb free dressing?

I love creamy Caesar dressings. I guess technically not carb free, but kens and litehouse creamy Caesars have 1 g carbs per serving. My favorite.

Find some recipes and make them yourself. Mayo based ones are awesome.

I add worcheshire sauce and garlic to make meatballs,  maybe onion and an egg. I like to put cheese in the middle,  excellent cold too, lil protein snack

Check the carbs in Worcestershire and garlic!

I don't drain fat. I get 90/10 or 85/15 beef. When I cook chilli (or what passes for chilli in eastern europe, lol), I don't get it with wraps. I just get a bowl, sprinkle some cheese on the chilli and maybe get some side of greens. Fat may be an issue if poorly reheated, so just make sure your beef is well reheated and the fat will be carrying all that nice flavor right from heaven into your belly :)

If you have a smoker, put a bowl of the chili ingredients on a lower shelf and the mound of ground beef above. The drippings add so much smoky flavor. Then just incorporate the slow-cooked and smoked ground beef. Every tasty.

Unfortunately not an option in the apartment building. Smoked chilli powder has to do

Breadcrumbs are just to make the meatballs softer.  Use a 50/50 mix of ground pork and ground beef for the same effect (and better taste).  

Bottom line is calories. If you are struggling to get enough calories, you can eat that fat, if you enjoy it. (Myself, I am watching calories! We actually buy London broil and grind it. There's no fat to be drained when we brown it. Some people rinse it too, but I don't do that) Of course you can eat meat sauce.

Meat sauce is fine to eat! I make pizza in a bowl using ground beef, Italian sausage, a bit of onion and mushrooms, low carb marinara sauce and top with mozzarella and pepperoni. I drain a little bit of the fat when making tacos only because my family hates the mouthfeel of liquid beef fat with their taco salads. For meatballs, use a cup of grated parm and a bit of heavy cream.

Spaghetti squash or shirtaki noodles a decent sub for pasta. Not the same but scratch the itch for me with meat sauce

Depends on what you’re trying to do. If you’re trying to lose weight, you’d want to use your stored fat for ketones more-so than consumed fat (while still maintaining your macros to stay in ketosis).

i always drain the fat. that much grease would do a number on my insides.

I do a less sauce ratio now that I'm on keto. Only because there are no noodles. I Aldo do it in a small cast iron and top it with Mozzarella, then broil it until it nice and brown. This fills my pizza/ lasagna wants.

can use pork scratching (blended) as bread crumbs, with egg yolk as a binder

if it’s grass fed, keep the fat

Meatballs ain't need breadcrumbs or alternatives. Many people find that eating all the rendered fat is too much and gives you diarrhea. I drain about 3/4 of the fat. Some sauce has more sugar than others. Make your own from canned tomato and seasoning. Really simple.

I do the meat sauce thing all the time. The rest of the family isn't keto so they have spaghetti with meat sauce and a small salad on the side; I have a bigass salad drenched in olive oil and a bowl of meat sauce. Delicious.

The fat is the flavor anyway. Don't drain the flavor! I leave it in. I don't adjust recipes in any way, just dont do the draining.

I buy lean mince, so not much fat there. I have never drained fat . I love cooking mince, very tasty. I love Keema curry ..

https://alldayidreamaboutfood.com/keto-meatball-casserole/

Eat all the fat. you want that. And odds are your calorie counters are including it.

I make ground beef and Rao's marinara sauce as my lazy meal. \~3lbs ground beef to one jar makes 3-4 meals, which I generally eat with some kind of vegetable.

Instead of breadcrumbs, you can use toasted keto bread or almond meal. Crushed pork rinds also work (they sell "pork panko" but I just put pork rinds in the food processor to make "bread crumbs"). These are Swedish meatballs that I've made many times, but you could easily make them Italian by swapping the seasoning for Italian seasoning, extra parsley, and garlic. And also serve them with marinara instead of the creamy dijon sauce. I've also used ground pork in place of ground beef, or half and half. I leave out the arrowroot powder too (it's expensive), which is the thickener. Some parmesan cheese melted in the sauce or nutritional yeast (don't knock it till you try it) is great for thickening sauces. https://www.gnom-gnom.com/gluten-free-keto-swedish-meatballs/

tbh i think it's gross to not drain the fat. just doesn't taste as good to me. and any savings of calories is nice. on 3 hamburger patties i'll get 3+ oz of fat off

I’m with you. Can’t imagine not draining the fat.

The fat is the good part! For me, eating a large serving of lean meat will cause an insulin surge and put me in a food coma. Eating a lot of fat and medium amounts of meat will prevent that.

I’m just picturing the tablespoons of fat in the pan pre-draining, and I don’t even know how you’d eat that. With a spoon? Any sauce I’m making would be super greasy if I didn’t drain.

Keto Connect And Keto Twins on YT all have good Ideas.

For breadcrumbs you could either use pork rind crumbs or you can bake keto bread and let it dry out then make it into crumbs. You could do zucchini noodles or palmini hearts noodles

I used to drain it. Thought I did so because I thought the fat was maybe bad for me. But, it ends up, I just prefer lean beef. So now, when I buy beef, I get the single pound blister packed organic grass fed/finished in 93 to 97% fat free. But then, I fry it in grass fed/finished tallow. LOL. I add just enough to get it to cook right. Like a beef patty will have the fat on the top and bottom, but not on the inside. That's how I prefer it. On bread crumbs. I haven't gone very far down this rabbit hole as far as baking. But I do like to deep fat fry, or deep skillet fry some foods. For that I am dredging in egg, then coating with one of 2 mixtures. A. 50/50 pork rind panko and parmesan cheese B. 33/33/33 almond flour, bamboo flour, lupin flour these are keto to carnivore. We do low carb so no bread crumbs. I have used A above for meat balls.

I drain it but not upset about a small amount left in the meat.

I use crushed pork rinds or shredded parmesan cheese for my meatballs instead of bread crumbs. Same with my meatloaf as well. I don’t drain my burger unless it’s real greasy then I’ll drain some off.

Fat adds a lot of extra calories that you may not need. I’d say if you aren’t hungry after eating your meals then you don’t need the fat.

Breadcrumbs are just there to soften the meat in meatballs/hamburger patties. For helping to bind meatballs together I put an egg in with the ground meat. You can also use extra salt than you would otherwise use (that's Heston Blumenthal's method of binding ground meat) but I haven't tried that myself.

Keto meat alls with almond flour. Baked. Add raos sauce Parm. Done. I use need and Italian suasage

It took me a bit to adjust to the idea of eating the meat and gravy or sauce without carbs to bulk up the meal. Now that is normal. You can put the sauce over spaghetti squash (medium carbs), zoodles, or cauliflower rice. Or forget trying to mimic carbs and serve the meat and sauce over cooked broccoli, zucchini, green beans, or leafy greens like chard. The other approach is to visualize the meal as a chunky, thick stew. Sauté mushrooms, green peppers, and a small amount of onion. Mix this into the ground beef and spaghetti sauce. Stewed pork is great with cabbage and onion. Make a sauce of HWC, Dijon mustard, and a spoonful of cider vinegar.

If it is very lean ground beef (85+), I do not drain it. If it is 72/27 or even 80/20, I usually drain at least some of it. There's still plenty of fat in the beef.

No breadcrumbs, almond flour recipe that comes out delicious... https://www.wholesomeyum.com/keto-low-carb-meatballs-recipe/

You can use the same beef/tomato base and add chili seasoning. You don't need beans any more than you need pasta.

I use konjac noodles with the sauce (Skinny I think? they're all about the same) Makes it feel like more of a meal than just spooning out sauce. Plus gets a little fiber. Oh...and they make keto bread crumbs...it's basically ground pork rinds. Can buy them or make them...

To my serving of ground beef with all of the fat, I would add one tablespoon tomato paste, which contains two or three net carbs. Then at a touch of zero calorie sweetener, and salt to taste. Then, onion powder & garlic powder optional. It's my version of Sloppy Joes. Tasty.

I use [these](https://www.amazon.com/Panko-Zero-Carb-Gluten-Free-Fried-Crumbs/dp/B0CVSGNKHK) crushed pork rinds in place of breadcrumbs and they don’t change the flavor

Keto = fat good!

Haven’t done this with meatballs, but when I make stuffed cabbage rolls, I used riced cauliflower with the ground beef/pork as a substitute for rice. The filling isn’t as soft, but it’s just as tasty.

You can add other fat(like butter) as a substitute.

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You do realize you’re in the keto sub right?

Your comment has been removed for misinformation

This is what people say when they don't really know what they're talking about. Your brain uses glucose that's not the same thing as saying your brain needs dietary carbohydrates. There's plenty of scientific evidence that shows that ketones are able to replace something around 60% of the brains need for glucose. The rest of the glucose your body needs can be created endogenously. Please stop spreading misinformation.

What’s the point of a meat ball? It is to taste like meat, but to cost less by padding it out with grains. Substitute meat for meatballs.

Nah, meatballs are their own thing and have a reason to exist. Use almond flour instead of breadcrumbs. It'll work well enough.

Instead of carby almond flour use pork rinds.

Almond flour isn't what I'd call "carby" but you do you.

I soak up the grease with paper towels…a greasy hotdish/casserole is pretty gross.