Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion and garlic and gentry saute until the onions start to turn brown. Let cool.
While the onion is cooking and cooling, put the ground beef and pork together into a small bowl. Sprinkle with one teaspoon baking soda and then mix everything together with your hands. Let sit for 20 - 30 minutes.
In a medium bowl, add the ground meats, crushed pork rinds, Parmesan cheese, heavy cream, egg, cooked onions, salt, and pepper and chopped cilantro.
Using your hands, mix everything together until thoroughly incorporated. Form into golf ball sized balls.
To bake: Heat oven to 350, cover a baking sheet with parchment paper and bake until cooked through Turn every 3 to 4 minutes.To fry: Add one tablespoon neutral cooking oil to a heavy pan and fry until browned. Roll the balls over every 3 - 4 minutes so that they fry evenly.
Place the cooked meatballs on paper towels to drain. If adding a sauce, heat up the marinara, add back the meatballs and mix gently before serving.
If you are freezing your meatball bounty, let them totally cool. Put in your refrigerator for 30 - 60 minutes to cool further. When they are cold, put into freezer grade plastic bags, label and put into your freezer.
Serve with a low-carb tomato or cream based sauce, on a bed of zoodles (zucchini noodles) or on a bed of ZERO CARB RICE.
Ground meats: Yes you can use just beef or just pork.If you don't care for cilantro, use parsley instead.