Italian Meatballs

Recipe makes 4 servings


1 pound (454g) ground beef
1/4 cup (28g) almond flour
1/4 cup (25g) grated parmesan cheese
1/4 cup (28g) shredded mozzarella cheese
1 large (50g) egg
2 cloves (g) garlic, minced
1 tsp (1g) dried oregano
1 tsp (1g) dried basil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (adjust to taste)
Fresh parsley, chopped (for garnish)

1 1/2 cups (390g) sugar-free marinara sauce
1/2 tsp (1g) dried Italian herbs (a mix of thyme, rosemary, marjoram, and sage)
Salt and pepper to taste

Assembling (optional)
1/2 cup (56g) shredded mozzarella cheese (for topping)

Preheat the oven to 375°F (190°C).
Combine the ground beef, almond flour, parmesan cheese, mozzarella, egg, garlic, oregano, basil, salt, black pepper, and red pepper flakes in a bowl; mix well and form the mixture into balls (about 1.5 inches in diameter). This recipe should yield around 16 meatballs.
Place the meatballs on a baking sheet lined with parchment paper. Bake for about 20 to 25 minutes or until the meatballs are cooked through and nicely browned on the outside.
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Add the dried Italian herbs and season with salt and pepper to taste; let the sauce simmer for a few minutes to allow the flavors to meld.
Place the meatballs in the saucepan with the marinara sauce and let simmer for about 5 minutes.
Sprinkle the shredded mozzarella cheese over the meatballs and sauce. Cover the saucepan with a lid and let it sit for a few minutes, allowing the cheese to melt.
Transfer the meatballs and sauce to serving plates and garnish with chopped fresh parsley for a burst of color and added flavor.
These Italian Beef Meatballs are delicious on their own or served over shirataki or zucchini noodles, cauliflower rice, or a bed of sautéed spinach for a complete keto-friendly meal.

Nutritional breakdown per serving (recipe makes 4 servings)

454 Calories
41.4g Protein
28.7g Fat
2.8g Fiber
9.3g Total Carbs
6.4g NET Carbs