Meatball mozzarella bake(low carb, ketogenic, GF)

By foodiva

Ingredients

• INGREDIENTS:
• 1 pound ground pork (or you can grind your own from pork butt)
• 1/4 cup red wine
• 2 tbsp fennel seed
• 1 tsp red pepper flake
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp chopped italian parsley
• 1 tbsp chopped basil
• 1 tsp oregano
• 4 oz (1/2 ball) fresh mozzarella, sliced into 1/4" thick rounds
• 2 cups homemade tomato sauce
• 2 cloves garlic
• 2 tbsp chopped yellow onion

Details

Servings 1
Adapted from modernlowcarb.com

Preparation

Step 1

-Combine ground pork, red wine, fennel, red pepper, paprika and garlic powder. Mix thoroughly with your hands, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to combine and develop.

-Preheat oven to 375 degrees

-Heat olive oil in a large skillet over medium high heat. Cook onions and garlic until fragrant, taking care not to burn the garlic.

-Add meatballs to hot olive oil and cook for approximately 8 minutes, until all sides are brown. At this point, they will not be cooked through in the middle, which will happen in the oven.

-Pour the tomato sauce in the bottom of a 13 x 9" baking dish. Place meatballs 1 1/2" apart in the dish.

-Bake uncovered for 20 minutes. Check internal temp and make sure it reaches 145 degrees.

-Remove from oven and add slices of mozzarella between the meatballs. Sprinkle with remaining herbs, salt and pepper. Return to oven for additional 5 minutes until cheese melts.