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Low Carb Meatballs a la Parmigiana

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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.

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Rate this recipe 4.4/5 (68 Votes)

Ingredients

  • MEATBALLS:
  • 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
  • PARMIGIANA:
  • 1 cup marinara sauce
  • 4 ounces mozzarella cheese

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from ibreatheimhungry.com

Preparation

Step 1

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

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