Low Carb Meatballs a la Parmigiana
Just because you are eating low carb doesn't mean you can't enjoy meatballs prepared parmigiana style! Seasoned meatballs baked with marinara sauce and topped with cheese.
- 1 1/2 pounds ground beef (80/20)
- 2 tablespoons fresh parsley, chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup almond flour
- 2 eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon dried oregano
- 1/2 cup warm water
- 1 cup marinara sauce
- 4 ounces mozzarella cheese
Preparation time 10mins
Cooking time 50mins
Adapted from ibreatheimhungry.com
Make the meatballs.
Combine all of the meatball ingredients in a large bowl and mix well. Form into 2″ meatballs. Bake at 350°F for 20 minutes, or fry in a large skillet over medium heat until cooked through.
Pro-tip: Try frying in bacon grease if you have any, it adds another level of flavor. Frying produces a golden brown color.
Make the Parmigiana:
Place the cooked meatballs in an oven safe dish. Spoon approximately 1 tablespoon sauce over each meatball. Cover with approximately 1/4 ounce of mozzarella cheese each.
Bake at 350°F for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.
Approx nutrition info per “naked” meatball: 121 cals, 8g fat, 1.5g net carbs, 11g protein
Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 2.5g net carbs, 12g protein